Directions

.  Preheat your oven to 375°F (190°C).
.  Grease a 9×13 inch baking dish with a little butter or cooking spray.
.  Layer half of the sliced potatoes in the bottom of the dish, slightly overlapping them.
.  Sprinkle half of the shredded cheddar cheese over the potatoes.
.  Repeat with the remaining potatoes and cheese.
.  Pour the heavy cream evenly over the top of the casserole.
.  Season with salt and pepper to taste.
.  Cover the dish with aluminum foil and bake for 45 minutes.
.  Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
.  Let it cool for a few minutes before serving.

Variations & Tips

For a bit of a kick, try adding some diced jalapeños or a sprinkle of red pepper flakes. You can also mix in some cooked bacon bits or ham for extra flavor and protein. If you’re looking to make it a bit lighter, substitute half of the heavy cream with milk or use a lower-fat cheese. For a different flavor profile, swap out the cheddar for Gruyère or Monterey Jack cheese.