For Cretan potatoes first prepare the sauce.
For this, sauté finely chopped onion in olive oil until translucent and then add the finely chopped garlic. Continue to sauté until the onions are about to turn color. Then add the piece of butter and continue to sweat, stirring constantly, until the butter has completely melted.
Deglaze with the cream and remove the heat completely. Then cut the washed and peeled potatoes (in case of young potatoes the peel can stay on) with a cucumber slicer into fine (about 2-3mm thick) slices and layer them in a buttered ovenproof dish like roof tiles.
Blend the slightly cooled sauce with a blender and season to taste. It should taste over-seasoned since the potatoes are not seasoned. Now pour the sauce over the potatoes in the baking dish and finally carefully spread the sauce with a few back and forth movements.
Finally, spread the cheese over it and bake in the oven at 180 degrees (convection oven) for about 1 hour until golden brown.