This is a common dish in our family! My kids loved it and eagerly ate the leftovers the next day!

Preheat your oven to 375°F (190°C).

Grease a disposable aluminum tray or a 9×13 inch baking dish with butter.

Arrange half of the sliced potatoes in the bottom of the dish, slightly overlapping each slice.

In a saucepan, combine the heavy cream, milk, garlic powder, onion powder, salt, and pepper. Heat gently until warm, but do not boil.

Pour half of the cream mixture over the potatoes, then sprinkle half of the cheddar cheese on top.

Layer the remaining potatoes over the cheese, followed by the rest of the cream mixture and cheddar cheese.

In a small bowl, mix the breadcrumbs with the grated Parmesan cheese. Sprinkle this mixture evenly over the top layer.

Dot the top with small pieces of butter.

Cover the dish with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

Let the casserole cool for a few minutes before serving.

For a twist, try adding cooked bacon bits or diced ham between the layers for extra flavor. If you have picky eaters, consider using a milder cheese like Monterey Jack or mozzarella. For a vegetarian option, add a layer of sautéed mushrooms or spinach. You can also substitute sweet potatoes for a different flavor profile. To make it gluten-free, use gluten-free breadcrumbs or omit them altogether.