Peel and slice the potatoes on the thin side, no more than ¼" thick.
Generously grease whatever casserole dish you're using with butter.
Layer the potatoes in the casserole dish, salt and pepper sparingly, spread with Asiago cheese, then more potatoes, salt & pepper, then cheddar cheese, etc.
Before the last layer of salt & pepper and cheese, slowly add the cream wetting all the potatoes until it touches the top layer of potatoes so that they look like they're floating.
Then salt & pepper sparingly once more and add the last layer of cheese.
Cook in a 350° oven for about 2 hours. The top of the casserole should be browning, but not burned.
Serve and enjoy!