Pimento-Cheese Potato Gratin

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Ingredients

3 teaspoons salt, plus more to taste
1-1/2 pounds yukon gold potatoes, peeled and sliced into ¼-inch thick rounds
¼ cup heavy cream
3 shallots, finely diced, (should equal just slightly less than ½ cup)
¼ teaspoon crushed dried red chile flakes
½ teaspoon freshly ground black pepper
9-ounces peppadew peppers, torn into flat chunks – plus 2 tablespoons liquid from the jar
2 cups extra-sharp cheddar cheese, coarsely grated