Copycat Ruth’s Chris Potatoes au Gratin

• 2 tablespoons butter, plus extra for greasing the dish

• 1/2 medium onion, minced

• 1 clove garlic, minced

• 1.25 teaspoons salt, for seasoning

• 1/2 teaspoon ground black pepper, for seasoning

• 3/4 cup chicken stock, for sauce

• 1.25 cups heavy cream, for creamy texture

• 1.5-1.75 lbs russet potatoes (about 5-6), peeled and sliced 1/8 inch thick

• 3 cups shredded cheese (mix of 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan)

• 1 tablespoon chopped parsley, for garnish

Instructions: