- 2 tablespoons butter, melted
- 1/4 cup all-purpose flour
- 4 cups milk
- 2 cups shredded Italian cheese blend, divided
- 1 onion, minced
- 3 tablespoons smoked paprika
- salt and freshly ground black pepper to taste
- 8 russet potatoes – peeled, quartered, and sliced
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat. Add flour; cook and stir until foamy, about 2 minutes. Let cool. Whisk in milk over medium heat until smooth. Stir in 1 1/2 cup Italian cheese blend, onion, and paprika until melted and smooth. Season sauce with salt and pepper. Cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.
- Divide potatoes between two 8×12-inch cake pans. Pour 1/2 of sauce over each pan; stir to coat.
- Bake in the preheated oven until bubbly and hot, about 1 hour. Top pans with remaining 1/2 cup cheese; bake for an additional 5 minutes.