Creamy Garlicky Gruyere Au-Gratin potatoes

My family loves potatoes in all shapes and forms, but I think this is a definite favorite for all of us.
This is a great side dish for many (if not all) of the holiday dinners coming up in the next few weeks. I will be serving these with our meat fondue feast as well as our Christmas ham dinner. For special occasions I like to make it with Gruyere cheese, but any cheese could be substituted in the sauce (Swiss, Cheddar, Gouda). A mandolin makes quick work of the potato slicing.

2 pounds large peeled potatoes, sliced about 1/4- inch thick
4-6 garlic cloves, chopped
1/2 teaspoon salt
1/4 cup all-purpose flour
2 cups milk ( 2% or 1% )
1 1/4 cups ( 5 ounces) Gruyere Cheese
Salt to taste
1/8 teaspoon red pepper (Optional)
1/4 cup Parmesan cheese
1/2 teaspoon paprika for top

Preheat oven to 350 degrees F.
Grease a 2-quart baking dish, set aside

Place sliced potatoes and chopped garlic in a large saucepan, cover with water and add the salt. Bring to a boil and cook 6-8 minutes, until slightly tender. They will finish cooking in the oven. Drain into a colander, so you don't loose the garlic.

While the potatoes are boiling, make the sauce. Place flour in a medium saucepan, over medium heat and gradually add milk while stirring until it is smooth. Cook until thick, stirring constantly (about 8 minutes). Remove from heat and add the cheese. Season with salt and pepper.

Arrange half of the cooked potatoes and garlic in the prepared dish. Pour half of the sauce mixture over the potatoes. Repeat with remaining potatoes and sauce. Sprinkle with Parmesan cheese and paprika. Bake for 25-30 minutes, until bubbly and nicely browned.

Serves 6