Peel and thinly slice the potatoes using a mandolin. As you are slicing, transfer slices to a bowl of salted water to prevent browning. Once all potatoes are sliced, drain the water and add the cream, salt and pepper. Set aside.
Line the Bundt pan with the bacon, following the curve of the Bundt from the outer edge to the center, overlapping the sides of the bacon as you go.
In the bacon lined pan, alternate layers of potatoes and cheese (starting with potatoes) until you’ve used all of the potatoes and cheese.
Bake for 1 hour. Flip out onto a sheet pan and bake another 15 minutes to brown the outside of the bacon.