Start by peeling and thinly slicing the potatoes into 1/4-inch rounds. Soak the slices in cold water to keep them from browning while you prepare the rest of the ingredients.

In a large skillet, cook the chopped bacon over medium heat until crispy and golden, about 5-7 minutes. Transfer the bacon to paper towels to absorb excess grease, keeping the fat in the skillet.

In the same skillet, use the rendered bacon fat to sauté the sliced onions over medium heat until caramelized and golden, about 8-10 minutes.

Layer one-third of the soaked potato slices on the bottom of the skillet, season with salt and pepper, then add half the crispy bacon and half the sautéed onions. Repeat the layering two more times, finishing with the final potato layer.

Pour chicken stock over the layers, bring to a gentle boil, cover with a lid, and reduce to a simmer. Cook for 15-20 minutes or until the potatoes are tender.

Preheat the broiler. Remove the lid and sprinkle Dubliner cheese over the top layer of potatoes. Broil for 3-5 minutes until the cheese is melted and golden-brown.

Remove from the oven and let rest for 2-3 minutes. Garnish with fresh parsley before serving.