• Preheat oven to 350℉

For the Sauce:

• In a saucepan on the stovetop, melt the butter then add the green onions and garlic and cook for a minute.
• Add the flour and combine, making a roux. Cook the roux for 1-2 minutes stirring the entire time.
• Reduce the heat to low then add the liquids (milk, cream, and broth if using it - you can combine it all together, then add to the roux) whisking to combine. It will become very thick at first, keep adding the liquid until the sauce is smooth. Let the sauce cook for 1 minute. Season with salt and pepper.

To Assemble the Scalloped Potatoes:

• Spray a 9x13" baking dish (or foil pan) with non-stick spray (or butter it).
• Spoon about ¼ cup of the sauce on the bottom of the pan and spread it around with a spatula.
• Spread about ⅓ of the sliced potatoes in an even layer on the bottom of the pan, overlapping and making one or two layers of potato, then season the layer with salt and pepper. Layer a few rings of onion on top, then pour about ⅓ of the cream sauce over the potatoes and onions. Repeat the layers two more times ending with the sauce. Cover
• Bake for 45 minutes, then uncover and bake for a further 30 minutes until the potatoes are cooked and tender (test with a knife inserted). Depending on the thickness of your slices they could take additional time.
• Once the potatoes are done, turn the oven to broil to brown the top. This will take no more than 3 or 4 minutes so watch them carefully so they do not burn on top.
• Remove from the oven and let the potatoes sit for at least 15 minutes before serving. This will allow the sauce to set a bit