Scalloped Potatoes

1. Preheat oven to 350 F. In large saucepot, melt butter over medium heat. Add garlic; cook until tender, about 3 minutes.

2. Add in flour and gently stir, making a roux. Cook over medium heat until there is no raw flour taste, about 5 minutes; do not allow the roux to darken. Stirring constantly, add the milk a little at a time, allowing the sauce to thicken slowly.

3. Whisk in paprika and 2 tablespoons kosher salt. Gradually whisk in 1 1/4 cups of the smoked cheddar, allowing the cheese to melt smoothly. Once all the cheese has been incorporated,

remove pot from heat.

4. Grease a 9 x 13-inch glass baking dish. Line bottom of baking dish with one-third of the sliced

potatoes, allowing them to overlap a bit. Sprinkle 1/3 teaspoon kosher salt over top. Spread a third of the cheese sauce over the layered potatoes and top with 1/3 cup shredded cheddar.

Repeat layers until you have three total layers, ending with 1/3 cup shredded cheddar.

5. Cover dish with foil and bake until brown and bubbly, about 1 1/2 hours.

6. In small bowl, mix cornflakes with remaining 1/4 cup shredded cheddar. Remove potatoes from oven and sprinkle cornflake mixture on top. Return to oven, uncovered, and cook until cornflakes are slightly browned and crispy, 5 to 10 minutes.

Photograph courtesy of Idaho Potato Commission