You will need:
4 cups of thinly sliced potatoes (approx. 4 Yukon potatoes)
3 tbsp. butter
3 tbsp. flour
1 1/2 c fat-free, cold milk
1 tsp salt (although I will most likely add more salt and definitely some pepper next time!)
a dash of cayenne pepper
1 1/2 c grated, reduced-fat, sharp cheddar cheese (1 cup is used in the potatoes, 1/2 c is used to sprinkle on top right before baking)
paprika, for color
In a small sauce pan, melt the butter and then blend in the flour. Let sit for a minute and then add all of the cold milk, stirring with a whisk Season the mixture with salt and cayenne. Cook the sauce on low heat until smooth and boiling, stirring occasionally with a whisk. Reduce the heat and stir in the cheese.
Grease a one quart casserole dish with cooking spray (I personally have come to love the coconut oil cooking spray!). Place half of your sliced potatoes in the casserole dish, then pour half of the cheese sauce over the potatoes. Repeat with the second layer of potatoes and cheese sauce.
Sprinkle the remaining grated cheese on top of the potatoes and then add just a touch of paprika for color.
Bake uncovered for about one hour at 350 degrees.