Step 1

Preheat your oven to 425 degrees Fahrenheit. Spray a 1 1/2 quart baking dish with cooking spray.

Step 2

As you peel and slice your potatoes, put the potatoes in a large bowl filled with the chicken stock and heavy cream. This will prevent them from browning as you prepare the rest of your recipe.

Step 3

Over medium heat in a large Dutch oven, melt the butter. Add in the onion and cook until translucent, about 5 to 7 minutes. Add in the garlic powder, salt, thyme, and black pepper.

Step 4

Add the potatoes, cream, and stock to the Dutch oven and bring to a simmer. Cover and cook for 10 minutes or until the potatoes are tender and can be sliced with a small knife with little resistance.

Step 5

Transfer the potato mixture to the baking dish and smooth into an even layer. Top with the cheddar cheese and bake for 10 minutes. Remove from the oven, top with the fried onions. Bake for an additional 5 minutes.

Step 6

Let stand 10 minutes. Garnish with fresh parsley and serve.