Peel and slice the potatoes on the thinnest setting of a mandolin.
Add to a pot with the milk and bring to a boil, let simmer for 10 minutes.
Add the cream and spices and gently mix.
Pam spray a casserole dish.
Use a strainer spoon to scoop half the potatoes into the casserole dish.
Blend the cheeses together and sprinkle half on the layer of potatoes.
Layer the remaining potatoes on top and sprinkle with the remaining cheese.
Thicken the milk and cream mix, simmering for approximately 10 minutes. Stir frequently. Give a final seasoning with salt and pepper as desired.
Pour over the potatoes. I used a spoon the gently lift the potatoes to let the sauce get in between the layers.
Sprinkle with breadcrumbs and cover with tinfoil.
Bake at 300 for 45 minutes, remove the foil, and bake for another 15. If the crumbs aren't browned enough to your liking, broil for a couple minutes.