1-Getting scalloped potatoes right: starts with a few easy steps that anyone can follow. Begin by preheating your oven to 350°F and greasing a casserole dish to prevent sticking. This sets the stage for even cooking and a golden finish.

2-Next, in a large saucepan, melt the 1/4 cup salted butter over medium-low heat and add the 1 large yellow onion (diced) along with 2 cloves garlic (minced). Cook until the onion softens, about 3-4 minutes, to build a flavorful base. Then, stir in the 1/4 cup all-purpose flour and cook for 2 more minutes to create a smooth roux.

3-Gradually whisk in the 2 cups milk and 1 cup chicken broth (or vegetable broth) until the mixture is smooth, adding a little at a time. Increase the heat to medium and bring it to a boil while whisking, then add 1/2 teaspoon of the salt and 1/8 teaspoon of the black pepper; boil for 1 minute to thicken the sauce.

4-Layer one-third of the 3 pounds Yukon gold or red potatoes (sliced about 1/8-inch thick) in the prepared dish, seasoning with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

5-Pour one-third of the sauce over the potatoes and repeat the layers, ending with sauce on top.

6-Cover tightly with aluminum foil and bake for 45 minutes, then remove the foil and bake for another 35-45 minutes until golden and tender.

7-Optional: Broil for 3-4 minutes for a browned top, and let rest for at least 20 minutes before serving.