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Use a food processor to cut the peeled potatoes into ¼" slices.
Add the sliced potatoes to the heavy cream along with a good pinch of salt and black pepper.
Bring the cream up to a simmer over medium heat and simmer the potatoes for about 15 minutes.
Spray the casserole dish with cooking spray.
Using a slotted spoon, remove the potatoes to your casserole dish, trying not to take too much cream.
Smooth the potatoes out into a layer and salt and pepper that layer to taste.
Add a second layer of the potatoes and repeat with salt and pepper.
Add ¾ cup of shredded cheese to the cream and bring it to a boil over medium high heat, stirring constantly to reduce the cream for about 5-7 minutes.
Pour the cream over the potatoes and add some shredded cheese on top.
Cover the dish with foil and bake in a preheated 350° oven for 40 minutes.
Uncover and bake for an additional 20 minutes.