Scalloped Potatoes

Ingredients:

• ¼ cup salted butter
• 1 large yellow onion (diced)
• 2 cloves garlic (minced)
• ¼ cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 ¼ teaspoon salt (divided)
• ½ teaspoon black pepper (divided)
• 3 pounds Yukon gold potatoes (or red potatoes, *see notes, sliced about ⅛-inch thick)
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Instructions:

1. Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set aside.
2. In a large saucepan, melt the butter over medium-low heat. Add the onion and garlic and cook until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook for 2 minutes more. 
3. Combine the milk and broth. Gradually add it to the flour mixture, whisking until smooth after each addition. It will be very thick at first; continue adding a little bit of liquid at a time while whisking.
4. Once all of the liquid has been added, increase the heat to medium and bring to a boil while whisking. Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let the sauce boil for 1 minute.
5. Layer ⅓ of the potatoes in the prepared dish, seasoning with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over top. 
6. Repeat the layers, including salt and pepper, ending with sauce. Cover tightly with aluminum foil and bake for 45 minutes.
7. Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes if desired.
8. Allow the potatoes to rest for at least 20 minutes before serving.