Slice potatoes and put them in water. (I slice them with a slicer because if you cut them by hand, OBVIOUSLY they will be way too thick when you layer them!).
Melt butter in a LARGE saucepan and add heavy cream, the parsley, garlic powder and onion powder. Bring to a SOFT boil.
When (soft) boiling, TURN OFF. Add sliced potatoes and let them sit for 10-15 minutes (this is to let it cook a little bit to cut off the oven time!).
In a BUTTERED lasagna pan, make one thin layer of potatoes. Then add a layer of grated parmesan cheese, mozzerella, asiago and the crumbled bacon, and evenly disburse ONE LADLE of the cream on top of the potatoes. Continue this step until you reach 1 inch from the top of the pan.
POUR the cream inside the pan, enough to cover the potatoes.
Top with a little more cheese and COVER, but leave one side OPEN to let the steam vent.
after 35 minutes, check the potatoes. If they are not soft yet, continue again for 15 more minutes.