Begin by peeling and boiling your potatoes in a large pot of salted water until they are fork-tender, about 15-20 minutes.

In a mixing bowl, combine the whipping cream, milk, salt, and pepper, whisking until smooth. Set aside.

Grease a 9x13-inch baking dish with butter. Layer half of the shredded potatoes, half of the cheddar cheese, and half of the creamy sauce. Repeat the layering process.

Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight.

The next day, preheat your oven to 350°F (175°C). Bake for 45-60 minutes until bubbly and golden brown.

Once baked, let cool for 5-10 minutes before serving.