Start up your smoker and shoot for 225 degrees. I use a blend of hickory, maple, and cherry woods for the smoke.
Line a 9x13 baking dish with heavy duty foil with enough extra foil hanging over the sides that you can fold the pieces together to completely seal during cooking. Layer in 1/3 of the sliced potatoes, sprinkle with some of the salt and pepper, and top with 1 cup of the shredded cheese. Repeat with a second layer of potatoes, salt, pepper, and cheese. Top with the final layer of potatoes, salt, pepper, and the remaining cheese.
Pour the cream over the potatoes and top with the pads of butter.
Set the pan on the grates of your smoker and smoke for 1 hour. Fold up the edges of the foil and crimp together to completely seal. Continue cooking the potatoes for 3 1/2 more hours at 225 degrees.
Serve the potatoes warm straight from the foil lined pan for the full comfort food effect and enjoy!