Slowly heat butter in a saucepot. When it starts to slowly bubble, add flour 1 T at a time while whisking. Cook 1 minute while stirring.

Add milk slowly while whisking vigorously to avoid clumps. Continue to whisk and simmer 3-5 minutes until mixture slightly thickens.

Slowly whisk in cheese a little at a time. Add chipptle, paprika, salt, and pepper. Cook 3 minutes while whisking.

Slice potatoes very thin using a mandolin. Butter a medium sized casserole dish and lay potatoes around and pile atop each other. Pour cheese sauce atop potatoes.

Bake at 400º covered, for 25 minutes. Uncover and cook an additional 25 minutes or until cheese sauce is bubbly and potatoes are cooked throughout.

Variations; Chihuahua cheese, chili powder, mozzarella, oaxaca cheese, queso fresco, goat cheese, cotija, salsa, cilantro, corn, sour cream, yellow onion, shallot, garlic, coriander, lime, orange, parsley, sage, thyme, oregano, zucchini, sofrito, beer, tequila, bourbon, rum, cinnamon, nutmeg, clove, celery, pumpkin, carrots, adobo, jalapeños, paprika, chives, cayenne, scallions, heavy cream, bell pepper, cumin, garlic, honey, oregano, sherry, sweet potato, butternut squash, acorn squash,

Cont'd; brown sugar, apple cider vinegar, mayonnaise, crema, creme fraiche, white wine vinegar, rice vinegar, champagne vinegar