Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set aside.

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. Sprinkle with a bit of fresh cracked pepper and the Clubhouse Garlic & Crushed Herbs seasoning (it has salt in it).

Stir in the flour and cook for 2 minutes more.

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.

Once all of the liquid has been added, increase the heat to medium and bring to a boil while whisking. Add salt and a bit of fresh cracked pepper and the Clubhouse Garlic & Crushed Herbs seasoning, and let the sauce boil for 1 minute.

Sprinkle the sliced potatoes with salt, pepper, and the Garlic & Crushed Herbs seasoning.

Layer a third of the seasoned potatoes in the prepared dish and pour a third of the cream sauce over top.

Sprinkle with a cup of the grated white cheddar.

Repeat the layers, ending with sauce and cheese. Fine grate a light layer of parmesan cheese over top and sprinkle a last dusting of the Garlic & Crushed Herbs seasoning.

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.

Allow the potatoes to rest for at least 20 minutes before serving.