Gratin of Potatoes

Preheat oven to 375°F (190°C). Lightly butter a 9-inch baking dish with some of the softened butter.

Peel the potatoes and slice them into thin, even rounds using a knife or mandoline, approximately ¼-inch thick.

Layer half of the sliced potatoes in the prepared baking dish, overlapping the slices slightly. Season with salt and pepper.

Dot the potato layer with half of the remaining softened butter, dividing it into small pieces.

Add the second layer of remaining potatoes, overlapping them as before. Season again with salt and pepper, then dot with the remaining butter pieces.

Pour the heavy cream evenly over the top layer of potatoes, allowing it to soak down between the layers.

Cover the baking dish with foil and bake for 30 minutes.

Remove the foil and continue baking for 15 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.

Let the gratin rest for 5 minutes before serving to allow the cream to set slightly.