I have made this recipe since the 1970s. I looked for it online to find the baking time as it was easier than finding my original recipe. This is exactly the same that I first tasted in a gourmet cooking club. It's a family favorite and it's really delicious! Follow the directions and it never fails. You have to use the whipping cream which thickens as potatoes soften. Use a good quality Swiss cheese if you have it as there isn't much in the recipe. Potatoes do need to be thinly sliced...I use thin and/or medium on the mandoline slicer or sometimes slice by hand. These potatoes go especially well with steak and other beef dishes. Forty years and still a favorite!