1 pound potatoes, sliced thin
1 cup heavy cream
1 teaspoon minced fresh thyme
1 teaspoon minced fresh basil
¼ cup grated cheddar cheese
¼ cup grated Monterey Jack cheese
½ jalapeno pepper, roasted, peeled, seeded and cut into small dice

Preheat oven to 325 degrees.

Combine potatoes with cream, herbs, salt and pepper to taste. Transfer half to a shallow baking dish, top with half of cheese and half of jalapeno. Repeat process. Bake until potatoes are tender, about 45 to 50 minutes.