Peel and slice the potatoes into 1/4-inch rounds, placing them in a bowl of cold water as you go to prevent browning. Thinly slice the onion into 1/8-inch rings and set aside. Chop the bacon into bite-sized pieces. Measure out the chicken stock and have the garlic powder, salt, pepper, shredded cheese, and fresh parsley ready. Having everything prepped and organized before cooking ensures a smooth, efficient workflow.

In a large 10-12 inch oven-safe skillet over medium heat, cook the bacon pieces until crisp, about 5-7 minutes, then transfer to a paper towel-lined plate. In the same skillet with the bacon fat, add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they're softened and lightly caramelized. The bacon fat adds incredible depth to the onions—I never drain it out. Once cooked, mix the crispy bacon back in with the onions and set the mixture aside.

Drain the sliced potatoes from their water and pat them dry. In the same skillet, create three layers: start with a third of the potatoes on the bottom, season lightly with salt, garlic powder, and pepper. Add half of the bacon and onion mixture from Step 2, then another third of potatoes, the remaining bacon and onions, and finish with the final third of potatoes. Season each layer as you go—this distributes flavor throughout the dish rather than just on top.

Pour 1 cup of the chicken stock over the layered potatoes and bring to a boil over medium-high heat, about 3-4 minutes. Reduce the heat to low, cover the skillet with a lid or foil, and simmer gently for 15-20 minutes, until the potatoes are just tender when pierced with a fork but still holding their shape. The stock should be mostly absorbed by the time they're done.

Preheat your broiler to high and position a rack about 6 inches from the heat source. Sprinkle the shredded cheese evenly over the top of the potatoes and place the skillet on the top oven rack. Broil for 3-5 minutes, until the cheese is melted, bubbly, and golden. I always watch it closely since broilers can burn things quickly—you want that gorgeous golden crust, not blackened edges.

Remove the skillet from the broiler and let it rest for 2-3 minutes before serving. Cut into wedges directly in the skillet and transfer to serving plates. Garnish with the fresh chopped parsley for color and brightness. Serve while hot and creamy.