Scalloped Potatoes

Preheat oven to 400ºF. Butter a 9×13 inch glass baking dish and set it aside.

Using a mandolin, carefully slice the peeled potatoes into rounds that are about 1/8 inch thick. Immediately place slices into a large bowl filled with water to prevent discoloration.

When all of the potatoes have been sliced, drain potatoes and pat them dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper in a little bowl then sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1 cup of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.

Warm the heavy cream and butter in a small saucepan over medium low heat. Bring to a simmer and then pour the cream and butter over the potatoes. Push the potatoes down to fully submerge the potatoes into the cream. Cover dish with foil and bake on the middle rack of the oven for 30 minutes. Then remove foil and bake for another 25 minute until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking.

Remove from oven and let sit for at least 10 minutes before serving.