Preheat oven to 375 degrees

Wash and peel potatoes, and slice as thin as possible. Cut to uniform width, using a mandolin if necessary. 

Place a layer of potatoes on the bottom of a 2 quart casserole dish. (You will do 4 layers, so use a quarter of what you have.) Sprinkle the top of the potatoes with salt and pepper (You choose how much. I'd say no more than a 1/4 tsp of salt and an 1/8 tsp of pepper per layer. I did not measure it when i made them.)

Then top the potatoes with 1/2 cup of cream and 1/4 cup of shredded cheese. I used Cheddar, but you can use something else if you wish. 

Repeat for three more layers until all ingredients are used up. 

Cover casserole dish with aluminum foil and bake for 30 minutes. 

While potatoes are baking, crush 9 Schar table crackers, and mix with the 3 tbsp melted butter and 3/4 c shredded Gouda cheese. (If you're not a big fan of a crunchy topping, you can reduce it to 6 crackers (crushed), 2 tbsp melted butter, and 1/2 cup of shredded cheese.) 

After the first 30 minutes of baking, remove casserole from oven, and remove foil. Sprinkle coating on top and return to oven. Bake for another 30-45 minutes, until potatoes are cooked to desired tenderness. (I cooked mine for 30 minutes more, but you might like yours more tender than I do.) 

Serve hot. I served 6 with this 2 quart casserole dish.