Preheat the oven to 350°F. Grease a baking dish with a little of the butter.
2 tablespoons butter
In a saucepan over medium heat, melt the remaining butter. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
2 tablespoons flour
Gradually whisk in the milk and cream until smooth. Add the salt, black pepper, smoked paprika, and garlic powder.
2 cups heavy cream, 1 cup milk, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, 1 teaspoon garlic powder
Cook for 3–5 minutes, stirring, until the sauce thickens slightly. Layer half of the sliced potatoes evenly in the prepared baking dish.
2.5 pounds potatoes
Pour over half of the cream sauce. Repeat with the remaining potatoes and sauce.
Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake uncovered for a further 15 minutes, until bubbling and lightly golden on top. Rest for 5–10 minutes before serving.
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