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In a medium bowl, stir together cream, ¾ cup parmesan cheese, 2 minced garlic cloves and 2 Tbsp chives.
Very Thinly Slice potatoes into 1/16” thick rings. Transfer potatoes to a large mixing bowl and season with ½ tsp salt, ¼ tsp black pepper and ¼ tsp oregano.
Layer Potatoes in the 8x10 casserole dish.
Pour cream mixture evenly over top. Bake uncovered at 400˚F for 40-45 minutes, or until potatoes are soft and easily pierced with a fork.* Remove from oven and rest at least 10 minutes. Garnish with more chives if desired and serve.