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Scalloped Potatoes

    1 teaspoon unsalted butter
    4 cups heavy cream
    2 teaspoons salt, divided
    1 teaspoon freshly ground black pepper
    3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch
      slices
    8 ounces Swiss cheese, grated

Preheat the oven to 400F. Lightly grease a 2-quart baking dish with
the butter and set aside. Place the cream in a large saucepan and
bring to a simmer over medium-high heat. Add 1 teaspoon of the salt
and the pepper, and stir well. Add the potatoes, adding more cream
if necessary to completely cover the potatoes. Lower the heat to
medium-low and simmer until the potatoes are barely fork tender,
about 10 to 12 minutes. Remove from the heat.

With a large spoon, transfer 1/3 of the potatoes with some of the
cream to the prepared dish, forming an even layer on the bottom. Top
with 1/3 of the cheese, and continue layering the potatoes and
cheese, ending with cheese on top. Place on a baking sheet and roast
until golden brown and bubbly, about 30 minutes.

Remove from the oven and let sit for 5 minutes. Serve hot.