Chop the potatoes into slices. You can make the slices as thin or thick as you like, it may affect the overall cooking time (depending on how tender and roasted you like your potatoes).
Spray the cake barrel or whatever baking dish you are using with oil. Layer the potatoes inside the dish. I like to place the potato slices in the dish and then fan them out as there is room for them.
Spray the tops with oil and then cook for 18 minutes at 360 °F.
In a bowl mix together the heavy cream, salt, garlic powder, and black pepper.
Once the potatoes are done cooking, they should be slightly roasted on the top. They should also begin to be tender.
Pour the cream mixture into the dish and move the potatoes around to make sure everything is evenly coated.
Cook for an additional 15-18 minutes at 300 °F, or until the potatoes begin to soak up the cream, are tender, and roasted to your liking. (There should still be cream in the dish).
Sprinkle on the cheddar cheese to your liking and cook for 2-3 more minutes at 350 °F, or until cheese is melted to your liking.
Let the pan sit in the air fryer basket for 10 more minutes, after it is done cooking.