1. Heat oil in a large frying pan over medium heat and cook the ground meat until it's nicely browned, this should take about 5 minutes.

2. Add pasta sauce to the pan, season with salt and pepper to taste, and let it simmer for a few minutes. Set the mixture aside for now.

3. Peel the potatoes and slice them into thin rounds, about 3-5 mm or 1/8 inch thick.

4. Parboil the sliced potatoes in lightly salted water for 5-7 minutes, then drain them well to remove excess moisture.

5. In a separate saucepan, bring the heavy cream to a boil. Mix in some flour or cornstarch to thicken the cream, then remove it from the heat. Stir in half of the cheddar cheese until it's fully incorporated, and season with salt and pepper to taste.

6. Arrange the potato slices in the bottom of an oven-safe dish, approximately 20x30 cm or 8x12 inches in size. Pour the cream mixture over the potatoes, add the cooked meat on top, and sprinkle with the remaining cheddar cheese.

7. Bake in a preheated oven at 180°C or 350°F for 50-60 minutes, or until the potatoes are tender when pierced with a fork. Keep an eye on the dish and cover it with foil if the top becomes too dark.

8. Once cooked, let it rest for 10 minutes before serving. This dish pairs well with a simple green salad or a raw vegetable salad.