Base:

• 6 medium russet potatoes, peeled and thinly sliced
• 2 cups shredded cheddar cheese (sharp works best)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup unsalted butter

Sauce:

• 2 cups milk (whole milk preferred)
• 3 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste

Optional Toppings:

• 2 tbsp chopped fresh parsley
• 1/4 cup breadcrumbs for added crunch