Pre-heat oven to 350F and move rack to middle of oven.
Chop oregano and grate parmesan cheese.
Make the cream mixture by adding lemon juice, chopped oregano, minced garlic, and salt & pepper to the cream (I put everything in a measuring cup so I can pour it easily).
Peel potatoes and slice to 1/8 inch thickness (I use a mandoline).
Grease a 2 quart baking dish (I used olive oil + paper towel to do this mess-free).
Place a single layer of potatoes (slightly overlapping each other) along the bottom of the dish. Sprinkle with about 1/4 of the parmesan and then drizzle about 1/4 of the cream mix over top. Repeat the process until you have four layers.
Place in oven and bake (uncovered) for 75-90 minutes or until the top is golden and a knife pierces through easily. Let it sit for 10-15 minutes prior to serving.