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Preheat the oven to 350˚F. Grease a 9x13-inch baking dish and set aside.
To make the sauce, 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.
Combine the milk and broth. Add mixture, a little bit at a time, whisking after each addition. The mixture will be very thick at first, continue addomg in a little bit of liquid at a time, whisking until smooth.
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 it boil for 1 minute.
To assemble the potatoes, layer ⅓ of the potatoes in the prepared dish and season with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over top.
Repeat the layers, including salt and pepper, ending with sauce over the final layer of potatoes. Cover tightly with aluminum foil and bake for 45 minutes.
Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes if desired.
Allow the potatoes to rest for at least 20 minutes before serving.