Coat a 9" x 13" casserole dish with vegetable spray and set aside. Preheat oven to 400 degrees.

Slice potatoes as thinly as possible (preferably on a mandoline) and place in a large mixing bowl. Toss potatoes with the heavy cream and season well with salt and pepper. Add the ground spices and layer the potatoes into the casserole, stopping 3/4 inch from the top. Add additional heavy cream, if needed, to cover the top of the potatoes. Cover the casserole with foil and bake for 1 hour or until potatoes are tender. Remove foil and distribute the cheese evenly over the potatoes. Reduce oven temperature to 350 degrees and return casserole to oven for 30 minutes or until cheese is golden brown.

Allow to stand for 30 minutes before serving.