Preheat your oven to 350°F (175°C).

Peel and boil fresh potatoes in salted water until fork-tender, about 15-20 minutes. Drain and cool slightly, then shred.

Grease a 9x13-inch baking dish with butter to prevent sticking.

Layer half of the shredded potatoes in the baking dish, then mix together sharp cheddar cheese, whipping cream, milk, salt, and pepper. Pour half over the potatoes.

Layer the remaining shredded potatoes on top and pour the rest of the cheesy mixture. Optionally, sprinkle more cheese on top.

Cover the dish with foil and refrigerate overnight.

Remove the foil and bake for 30-40 minutes, until golden and bubbly.

Let sit for a few minutes before serving.