Step 1

Preheat your oven to 350°F

Step 2

Combine the cream, milk, garlic, thyme and bay leaf in a small saucepan

Step 3

Steep at a very low simmer for about 15 to 20 minutes and then shut off the heat and discard the herbs

Step 4

In a large sauté pan, melt the butter until it gets foamy

Step 5

Add the potatoes, grate a little bit of nutmeg over the top and season with salt and pepper

Step 6

Gently swirl the pan around in a circle until the potatoes are lightly coated with the butter

Step 7

Pour the infused cream over the potatoes and bring to a simmer for about 5 minutes

Step 8

Lightly butter a gratin dish and transfer the potatoes and liquid to it

Step 9

Top with the grated cheese and bake for about 30 minutes, or until the potatoes are tender