Ingredients:
1/2 white onion minced
2 garlic cloves minced
2 tbsp butter plus more for greasing the baking dish
1/2 c. chicken stock
1 1/4 c. heavy cream plus more if needed
1 1/2 pounds russet potatoes peeled and sliced 1/8-inch thick
3/4 c. provolone cheese grated
1/2 c. Parmesan cheese grated
2 c. cheddar cheese grated
Fresh parsley chopped, for garnish
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
Instructions:
Set the oven to 425 degrees F. Grease an 8 × 8-inch baking dish with butter.
Add the butter in a large saucepan and let the butter melt over medium heat. Add the onion to the melted butter and cook for about 5 minutes, or until soft.
Cook for an additional 30 seconds after incorporating the garlic. Season with salt and pepper to taste.
Add the stock, cream, and potatoes. Stir well and bring to a low simmer. DO NOT BOIL. Set the heat to medium-low and secure the lid.
Cook for 15 to 20 minutes more or until the potatoes are tender. As needed, adjust the seasonings.
Transfer the mixture to the prepared baking dish and top with the cheese.
Bake for about 10 to 15 minutes at 425 degrees F until the cheese is bubbly and has melted.
Before serving, garnish with optional parsley.