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Preheat your oven to 425 degrees F.
In a skillet, melt butter over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic, salt, and pepper and cook for about 30 seconds.
Pour in the chicken stock and heavy cream, then add the sliced potatoes. Bring the mixture to a gentle simmer (not a boil). Cover and reduce the heat to medium-low. Simmer until the potatoes are nearly tender when pierced with a knife, approximately 15 to 20 minutes. Adjust seasoning to taste.
Carefully transfer the potato mixture to a buttered 8 x 8-inch baking dish (or similar size). Sprinkle the mixed cheeses over the top.
Bake in the preheated oven for 10 to 15 minutes for the casserole (slightly less time if using individual casseroles), or until the sauce is bubbling and the cheese has melted.
Allow to cool for a few minutes before serving. Garnish with chopped parsley.