Preheat your oven to 425°F (220°C) to ensure even baking.

In a large skillet over medium heat, melt 2 tablespoons of butter.

Add the minced onion and cook for about 5 minutes until soft, then add garlic, salt, and pepper. Cook for an additional 30 seconds until fragrant.

Pour in the chicken stock and heavy cream, stirring to combine.

Add the thinly sliced potatoes, ensuring they are well-coated in the sauce.

Increase the heat to bring the mixture to a simmer. Cover, reduce heat to medium-low, and cook until the potatoes are nearly tender, about 15-20 minutes. Stir occasionally.

Butter an 8×8-inch baking dish or five to six small individual dishes.

Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Top with an even layer of the shredded cheese mixture.

Bake for 10-15 minutes, or until the cheese is melted and golden brown.

Let the dish rest for a few minutes before serving. Sprinkle with chopped parsley and serve warm.