Heat the butter in a large skillet over medium heat. Add in the potatoes and onions. Cook for approximately 5-10 minutes stirring frequently until the potatoes are browning slightly.
In a small bowl, combine the broth, heavy whipping cream, salt and pepper. Add this mixture to the pan. Increase the high and bring this mixture to a boil. Then reduce the heat to low, cover and cook for 13-15 minutes or until the potatoes are fork tender.
Uncover, top with the shredded cheese. Do not mix in as the potatoes may fall apart. Recover the pan and cook for 2-3 minutes until the cheese has fully melted.
Move the pan to the oven (if you are using an oven safe pan) and broil uncovered for 2-3 minutes to slightly brown the top of the potatoes.
Then let the potatoes sit for 10-15 minutes to allow the sauce to thicken before serving.
Serve topped with the green onions and enjoy!
Notes
We used russet potatoes but you can use red or yellow potatoes as well but I would slice thicker to prevent them from over cooking. We love this topped with cheddar cheese but you can also use Asiago, Gruyère or your favorite type of cheese.