Prepare the potatoes: Wash, peel, and thinly slice the potatoes. Pat them dry with a paper towel.
Cook onions and garlic: In a large skillet, melt butter over medium heat. Add chopped onions and cook for 3–4 minutes until soft. Add minced garlic and sauté for another minute.
Make the roux: Sprinkle flour over the onions and garlic, stirring continuously for 1–2 minutes until lightly golden.
Add liquids: Gradually pour in vegetable broth and heavy cream, whisking to combine. Bring to a gentle simmer until the sauce thickens slightly.
Cook the potatoes: Add potato slices to the skillet, ensuring they are coated with the creamy sauce. Cover and cook on medium-low heat for 15–20 minutes, stirring occasionally, until potatoes are tender.
Add cheese: Sprinkle shredded cheese over the potatoes. Stir gently until melted and creamy.
Season: Add salt and pepper to taste.
Serving and Storage Tips
