salt & pepper to taste
4 to 5 cloves of garlic chopped
50 gram (2 ounces) butter
700 ml whipping cream
125 g Gruyere cheese
Preheat oven to 350 F (165C).
If you choose russet potatoes, you need to peel them.
Cut your potatoes into slices not too thick, 1/4 inch or so.
Butter the inside of a Pyrex dish or any casserole type dish, layer the potato slices and sprinkle with fresh nutmeg, salt and pepper. Add your chopped cloves of garlic on top.
Bring the cream to a boil and pour over your potatoes. Top with you cheese and bake at 350F in the oven for about 1 1/2 hours or until the potatoes are cooked. Serve hot!