Slice Yukon gold potatoes into ⅛" slices.

Chop garlic. Finely chop onions, green peppers, and green chili (or serrano).

Grate 2 cups of sharp cheddar cheese.

Preheat the oven to 350 degrees.

Heat up a pan on low-medium heat. Add 1 tablespoon of butter and 1 tablespoon of avocado oil.

Add chopped garlic and sauté for 30 seconds.

Add peppers and onions. Increase the heat to medium. Season with a little salt and sauté until caramelized, roughly 10 minutes.

Now add tomato paste coriander powder, cumin powder, turmeric powder, and red chili powder.

Cook for only 30 seconds to prevent the spices from burning.

Lower the heat to low-medium. Move the veggies to the side and now add the remaining 2 tablespoon of butter. Allow the butter to melt.

Add flour.

Cook the roux for 1 minute. This will help thicken up the sauce.

Add milk slowly to prevent curdling.

Keep stirring while adding the milk.

The sauce will cook for about 5 minutes and thicken.

Reduce the heat to low. Slowly add 1 cup of cheddar cheese. Keep stirring while adding the cheese to prevent curdling.

Add garam masala.

Your masala sauce is ready.

Spray your baking tray with avocado oil. Add 2 layers of sliced potatoes.

Add a few ladles of the masala sauce to coat the potatoes.

Add another 2 layers of sliced potatoes.

Again, add a few more ladles of the masala sauce over the potatoes.

Top with cheddar cheese. Bake in the oven at 350 degrees for 1 hour. Start checking after 50 minutes and make sure the potatoes are fully cooked.

Done! Wait 10 minutes before serving.