Preheat your oven to 375°F (190°C).

Wash and peel the russet potatoes; slice them thinly (about an eighth of an inch thick).

In a skillet over medium heat, melt butter and sauté minced garlic until fragrant (about 1 minute).

In a mixing bowl, combine heavy cream with one cup of sharp cheddar cheese; season with salt and pepper.

In a greased baking dish, layer half of the sliced potatoes followed by half of the cream mixture. Repeat with another layer of potatoes and pour any remaining cream mixture on top.

Sprinkle panko breadcrumbs and Parmesan cheese on top.

Bake for about 45-50 minutes or until golden brown and bubbly.