Ingredients
2 tablespoons butter, plus additional butter for greasing the casserole dish
1/2 medium onion, minced
1 garlic clove, minced
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup chicken stock
1 1/4 cups heavy cream (add a little more if needed)
1 1/2 to 1 3/4 pounds (about 5 to 6 medium) russet potatoes, peeled and sliced 1/8 inch thick
3 cups total finely shredded cheese: 2 cups Cheddar (8 ounces), 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan, mixed together
About 1 tablespoon chopped parsley for garnish
