Preheat your oven to 375˚F.
Grease a rectangular baking dish with olive oil.
You can either peel your potatoes or leave the skin on, up to you! Using a mandolin, slice thin potato slices.
In a large mixing bowl, combine cream, shredded cheese, garlic, salt, pepper and half the Parmesan.
Add the sliced potatoes to the bowl and toss together until all potatoes are evenly coated.
Take a stack of potatoes and line them up in the baking dish, keeping potatoes upright but slightly slanted. Repeat until all potatoes have been used. I like to create three rows of slanted potatoes.
Evenly pour excess cream mixture over the potatoes, then cover with foil.
Bake the covered potatoes for 40-45 minutes.
Remove the potatoes from the oven, remove the foil, sprinkle the top with the remaining Parmesan and continue to bake for an additional 25-30 minutes or until potatoes are fork tender. NOTE: If you love cheese, you can also sprinkle on some additional shredded cheese if desired.
Remove the potatoes from the oven and cool just slightly. Top with fresh finely diced herbs (if desired) and serve warm.
