1/2 pint heavy cream
4 med potatoes, peeled and sliced
3/4 Gruyere cheese, shredded
3/4 Monterey jack cheese, shredded
Salt, pepper and onion powder to taste
Spray a casserole dish with nonstick spray.
Add 2 tbsp of the cream to the bottom of the dish; add about 1/3 potatoes, season with salt, pepper and onion powder (I used about a tsp of each).
Repeat these steps twice more.
Dot the top layer with 1 tbsp of butter and any remaining cheese, then place on oven for 1 hour, covered.
During the last 10 minutes, remove cover to brown the top.