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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.
