Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
  • 1 tsp fine sea salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, room temperature
  • 1/2 cup heavy cream
  • 8 oz extra sharp cheddar cheese, freshly grated
  • 4 oz Gruyère cheese, freshly grated
  • 1/2 tsp smoked paprika
  • 1/4 tsp nutmeg, freshly grated
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 3 cups cornflakes, lightly crushed
  • 3 tbsp unsalted butter, melted
  • 1 tbsp fresh chives, finely minced

Instructions:

  1. Preheat your oven to 175°C (350°F). Place the sliced potatoes in a large pot of salted cold water. Bring to a boil, then immediately reduce to a simmer. Cook for 5–7 minutes until fork-tender but firm. Drain and set aside.
  2. In a large heavy-bottomed saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
  3. Gradually whisk in the room temperature milk and heavy cream. Continue whisking until the sauce thickens and coats the back of a spoon.
  4. Remove the pan from heat. Stir in the grated sharp cheddar and Gruyère cheese until melted and smooth. Season with smoked paprika, nutmeg, salt, and pepper.
  5. Layer the par-boiled potatoes in a greased 9x13 inch baking dish. Pour the cheese sauce evenly over the potatoes, gently moving them to ensure the sauce penetrates the layers.
  6. In a small bowl, toss the crushed cornflakes with 3 tablespoons of melted butter. Sprinkle the mixture evenly over the top of the potatoes.
  7. Bake for 40-50 minutes until the sauce is bubbly and the cornflake topping is deep golden brown. Garnish with fresh chives before serving.