1/2 minced white onion
2 minced garlic cloves
2 tablespoons butter plus more for greasing the baking dish
1/2 tsp. chicken stock
1 1/4 tsp. heavy cream and more if needed
1 1/2 pounds russet potatoes, peeled and sliced 1/8 inch thick
3/4 tsp. grated provolone cheese
1/2 tsp. Grated parmesan cheese
2 bed. grated cheddar cheese
Chopped fresh parsley, for garnish
1 1/2 tsp salt
1/2 teaspoon freshly ground black pepper
Set the oven to 425 degrees F. Grease an 8×8 inch baking dish with butter.
Add the butter to 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 tender.
Cook an additional 30 seconds after incorporating the garlic. Season with salt and pepper to taste.
Add broth, cream and potatoes. Stir well and bring to a low boil. DO NOT BOIL. Set the heat to medium-low and close the lid.
Bake 15 to 20 minutes longer or until potatoes are tender. If necessary, adjust the seasonings.
Transfer mixture to prepared baking dish and top with cheese.
Bake for about 10 to 15 minutes at 425 degrees F until cheese is bubbly and melted.
Before serving, garnish with optional parsley.