° 2 pounds russet potatoes
° Half a cup of butter
° All-Purpose Flour Cup
° 2 cups skimmed milk or half and half
° salt pepper
°2 1/2 C shredded fresh cheddar cheese
° Paprika
° Fresh garlic or chopped parsley for garnish

* Methods :

Preheat oven 350°F, brushing 13" x 9" baking tray with cook spray, & bring  pot of water to  boil. Rub potatoes also put them whole in boil water for 20-25 min. It is not necessary to cook it completely, but it should be easily pierced with a sharp knife, remove from the water, let cool and let it work.

Meanwhile, bring the cheese sauce and melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the flour is golden brown; About two minutes, add the milk and cook, stirring constantly, until it thickens. About 23 min, removing from heat also mix with grated cheese. Seasoning with salt and pepper.
Gently peeled potatoes also cut them into 1/8-inch tranches.
Placing  third of potatoes, overlapping in  single layer, in baking dish, & seasoning with salt and pepper. Spoon about  third of cheese sauce on potatoes. Repeat for 2 more layers. Pour all rest cheese sauce on top layer potatoes. Spreading to ensure all potatoes are cover.
Sprinkling with 1/2 c cheddar cheese (if desire) & paprika (for 1/8 tsp, just for color).
Bake in the oven at 350 degrees for 20-25 minutes, or until the sauce is cooked through.
Garnish with fresh chives or parsley, if desired. Send it right away.

Enjoy !