Wash and dry the potatoes. Using a mandoline or sharp knife, thinly slice the potatoes. Set aside.
Saute the butter and garlic over medium heat until fragrant, and the garlic starts to sizzle. Stir in the cream and 1/2 of the grated cheese. Bring to a boil, stirring. Then remove from heat.
Pour a little bit of the cheese sauce onto the bottom of a round baking dish or cast iron pan. Layer the potatoes and corn.
Pour the cheese sauce over the potatoes and corn. Top with the remaining grated cheese. Cover. Bake for 1 hour. Uncover and bake another 15 minutes.