Ingredients

• 3 tablespoons unsalted butter
• 2.5 tablespoons cornstarch
• 0.13 teaspoons cayenne pepper
• 1.5 cups milk
• 4 ounces shredded sharp Cheddar cheese
• 5 medium Idaho potatoes , peeled and thinly sliced
• 0.5 cups grated reduced-sodium Parmesan cheese , Optional
• 1 pinch paprika , or to taste

Instructions

1. 1 Line a large microwave- and oven-safe casserole dish with parchment.
2. 2 Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
3. 3 Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
4. 4 Microwave, covered, on high for 10 minutes.
5. 5 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
6. 6 Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.

Nutrition per serving