Heavy cream
White sm. potatoes
Salt
Condissement
Powdered sharp (old) cheese (suggest glarus or old Dutch cheese)

Peel and slice potatoes (1/4 inch thickness). Spread potato slices evenly in ovenproof flat-bottomed dish previously filled with 1 pint heavy cream per serving (approximately). Make sure all slices get evenly soaked in the cream.

Fill dish up with cream so the slices are just covered with cream.