1. Preparing the Potatoes

1. Preheat your oven to 375°F (190°C).
2. Peel and slice or dice the potatoes evenly to ensure even cooking.
3. Bring a large pot of salted water to a boil. Add potatoes and parboil for 5 minutes until slightly tender but still firm. Drain and set aside.

2. Making the Cream Sauce

1. In a saucepan, melt butter over medium heat.
2. Add chopped onions and sauté until soft and translucent.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the heavy cream, then gradually add the shredded cheddar and Parmesan cheese.
5. Season with paprika, thyme, salt, and pepper. Stir until the cheese melts and the sauce thickens slightly.

3. Assembling the Dish

1. Grease a baking dish with butter or cooking spray.
2. Layer half of the potatoes in the dish and pour half of the cheese sauce over them.
3. Repeat with the remaining potatoes and sauce, ensuring even coverage.
4. Sprinkle breadcrumbs on top for a crispy golden crust (optional).

4. Baking the Potatoes

1. Cover the dish with foil and bake for 30 minutes.
2. Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and bubbly.
3. Garnish with fresh parsley before serving.