Wash, peel, and slice the potatoes very thinly. You can use a mandoline slicer if you have one.
In a bowl, combine the heavy cream and eggs. Add the herbs and season with salt and pepper. Mix well.
Grease a baking dish with a little olive oil.

Arrange a layer of potato slices in the dish, slightly overlapping each slice.
Pour a little of the cream mixture over the potatoes and repeat the process, layering potatoes and cream mixture until all the potatoes are used.

Sprinkle Parmesan cheese and dot the top with butter.
Bake in a preheated oven at 350°F (180°C) for about 40 minutes, or until the potatoes are cooked through. Serve hot.