My Boyfriend Can Cook!: Potatoes Au Gratin

This is a side dish we had with steak (waiting on the recipe for the coffee rub that was used on them) the night before the stir fry. These are AWESOME. Remember how I'm learning portion control? This was a challenge. I could have eaten the whole dish. I had never had this dish with cubes potatoes, only sliced ones. Seriously awesome.

Potatoes Au Gratin

Ingredients:
     3 c.          Potatoes, peeled and cut into 1/2"-3/4" cubes (we used about 5 small Yukon
                             Golds)
     1 c.          Extra Sharp Cheddar cheese, grated, divided
     1 c.          Gruyere cheese, grated, divided
     1/2 c.      Parmesan cheese, grated, divided
     2 T          Butter
   2 T    Flour
     1 3/4 c. 2% milk - slightly warmed
   Kosher salt
   Freshly ground pepper
   Smoked paprika

Directions:
   1: Boil potatoes until 1/2 cooked (until the fork sticks in them, but not fork tender).
                    Tip from Chuck: This gets rid of some of the starch of the potatoes. Be sure to
                    use PLENTY of water.
   2: In a medium/large pot at medium heat, add butter and flour. Cook for a couple of
                    minutes until the flour is completely mixed with the butter. Add the warmed
                    milk (Chuck zapped it quick in the microwave), and bring to a simmer to
                    thicken. Add a pinch of Kosher salt and pepper, and a dash of smoked paprika.
                    Stir together and add 3/4c. of the sharp cheddar, 3/4c. of the Gruyere, and 1/3c.
                    of the grated parmesan. The sauce should get nice and creamy and thick.

   3: Place drained potatoes in an 8"x8" baking dish. Pour the cheese sauce over the
                    potatoes and top with remaining cheese (1/4 c. cheddar, 1/4 c. Gruyere, and a
                    dusting of parmesan).