Preheat your oven to 180°C (350°F) and lightly butter a 9x13 inch baking dish to prevent sticking.
Using a sharp knife or a mandoline, slice the potatoes into thin, even rounds about 1/8 inch thick. Place the slices in a bowl of cold water to keep them from browning.
In a saucepan over medium heat, melt the butter, then add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream, season with salt, pepper, and a pinch of paprika. Warm until just bubbling, about 3-4 minutes, stirring occasionally.
Drain the potato slices and pat them dry with a clean towel. Arrange half of the slices in the prepared baking dish, slightly overlapping for a rustic look.
Sprinkle a generous layer of shredded cheddar cheese over the potatoes, then add the remaining potato slices on top, overlapping slightly.
Evenly pour the warm cream and garlic mixture over the layered potatoes, ensuring all slices are coated.
Sprinkle the remaining cheese over the top and press it lightly into the layers. Cover loosely with aluminum foil to prevent over-browning.
Bake in the preheated oven for 40 minutes. Remove the foil and continue baking for another 15–20 minutes, until the top is golden brown and bubbling around the edges.
Check for doneness by piercing the potatoes with a knife—they should be tender. The cheese should be melted, bubbling, and have a crispy, golden crust.
Remove from the oven and let rest for about 10 minutes to allow the sauce to set. This makes serving easier and ensures each slice holds together beautifully.
Slice and serve warm, garnished with fresh herbs if desired. Enjoy the creamy, cheesy layers with a crispy top and tender potatoes inside.
