Cheesy squash gratin

Set the oven to Gas Mark 4 or 180°C. Arrange a layer of potatoes in the dish, season and top with a few slices of red onion and knobs of butter. Cover with a layer of squash slices, season, sprinkle with some garlic and repeat the potato layer. Top with a layer of squash, interleaved with the raclette cheese and finished with the onion and butter. Pour over the vegetable stock. Cover and bake for 1 hour, uncover and cook for 30 mins or more, until the potatoes are tender and the top is golden. Sprinkle with parsley to serve.