Preheat the oven to moderately 180C/350F/Gas
4. Peel and thinly slice the
potatoes. Peel and slice the onion into
rings. Arrange a layer of overlapping
potato slices in a small baking dish and top with a layer of onion
slices. Set aside half of the grated
cheese. Sprinkle a little of the remaining
cheese on top of the onion. Continue layering in this order
until all the potato and onion have been used. Pour the cream into a small jug. Add the chicken stock powder and
whisk gently until combined. Pour the mixture over the layered
potato and onion, and sprinkled with the reserved grated cheese. Bake for 40 minutes, or until the
potato is tender, the cheese has melted and the top is golden brown.