Carol, I have a wonderful recipe from Charlie Trotter for Potato Parmesan Pavé

4 Russet Potatoes, peeled and sliced very thinly (use a mandolin if you have one)
2 cups heavy (whipping) cream
1/2 cup freshly grated parmesan cheese (use good quality, it matters here)
Salt, Pepper, freshly grated nutmeg

Generously butter a ceramic casserole. In a large bowl, thoroughly coat potatoes with cream. Place 4 overlapping layers of potatoes in casserole. Sprinkle with salt & pepper and a little grated nutmeg. Sprinkle with half of the cheese. Layer remaining potatoes in casserole. Ladle in most of cream remaining in bowl; potatoes should not be swimming though. Sprinkle with Salt & Pepper & Nutmeg. Top with remaining cheese. Bake at 350 degrees for 1 1/2 hours. Makes 8 servings.