Combine cream and seasoning in saucepan. Bring just to a boil. Set aside and keep warm. Peel potatoes. Cut into very thin slices. Pour 1/3 cup (75 mL) cream mixture into a buttered 10” (23cm) pie plate or 8” (20 cm) square baking dish. Arrange half of the potatoes on top. Repeat layering of cream and potatoes. Pour remaining cream on top.