Step 1

Preheat oven to 350°F/175°C.

Step 2

Crack the garlic cloves break them up slightly then rub the insides of a 9"x11" baking dish. Set aside.

Step 3

Peel and thinly slice the potatoes - about 1/8" thick. Put the sliced potatoes into a large bowl (some like to use a mandoline for slicing the potatoes - if you do we highly recommend using cut resistant gloves - personally we prefer to slice with a knife).

Step 4

Season potatoes with salt, black pepper, and nutmeg. Get your hands in there and toss the slices to coat evenly.  Slap a potato slice against your tongue to test for seasoning.  It should be noticeably seasoned but not overpoweringly so.

Step 5

Layer potatoes into the prepared baking dish, smoothing and shifting the potatoes so everything is fairly level.

Step 6

Pour heavy cream over potatoes to the point where you can press down on the top layer and the potato slices disappear under the cream. Give a couple presses down on the potatoes then taste cream for seasoning again.  You should just marginally taste the salt.  Add a sprinkle more if needed.

Step 7

Bake for a total of about 1 1/2 hours (larger batches will take longer) (see following steps for instructions while baking).

Step 8

Every 30 minutes or so, break the crust the cream is starting to form with the back of a large spoon.  On the final "crusting breaking" the consistency of the cream should noticeably thicker and have absorbed into the potatoes a decent amount.

Step 9

For the final 20-30 minutes, leave everything untouched to form a golden top. Cream should be nearly all broke down and absorbed with just a bit of creamy, buttery-ness between the potato slices.

Step 10

Remove from oven and allow to cool a bit before serving.  It will retain an intense heat for at least 10-15 minutes.