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1
Preheat the oven to 400 degrees F. Lightly grease a 2-quart square baking dish with the butter.
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2
Bring the cream to a simmer in a large saucepan over medium-high heat.
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3
Add the salt and pepper and stir well.
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4
Add the potatoes, adding more cream as necessary to completely cover them.
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5
Lower the heat to medium-low and simmer until the potatoes are barely fork tender, 10 to 12 minutes.
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6
Remove from the heat.
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7
With a large spoon, transfer 1/3 of the potatoes (both Idaho and sweet), with some of the cream, to the prepared dish, making an even layer.
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8
Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese, and topping each layer with some of the cream remaining in the pan.
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9
Make sure to add enough cream to each layer so that the potatoes are just covered with cream.
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10
(You probably will not use all of the cream remaining in the saucepan.
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11
Discard any remaining cream.)
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12
Place the dish on a baking sheet and roast until golden brown and bubbly, about 30 minutes.
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13
Remove from the oven and let sit for 5 minutes.
