Begin by peeling and thinly slicing your potatoes into 1/4-inch rounds, then soak them in cold water for about 15 minutes to prevent browning.

In a large skillet over medium heat, cook the chopped bacon until it’s beautifully crisp and golden, around 5 to 7 minutes. Transfer the bacon onto a plate lined with paper towels to drain excess fat.

In the same skillet with the bacon fat, add the sliced onions. Sauté them over medium heat for 8 to 10 minutes until softened and caramelized.

Drain and dry the soaked potatoes thoroughly. Create a base layer of potato slices in the skillet, sprinkle with salt, pepper, and garlic powder. Add half of the cooked bacon and onions, then repeat the layers for a total of three layers.

Pour the chicken stock evenly over the layered potatoes. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes.

Preheat the broiler to high. Once potatoes are tender, remove the lid and sprinkle the top layer with Dubliner cheese. Broil for about 3 to 5 minutes until cheese is melted and golden.

Allow the dish to rest for 2 to 3 minutes after broiling, then cut into wedges and garnish with fresh parsley. Serve warm.