2 large potatoes (about 1 1/2 lbs), peeled and sliced into 1/8'' slices
1/2 cup heavy cream or half and half
1/2 cup grated Parmesan cheese
Pre-heat the oven to 425°F.
Heat the 1-cup of heavy cream with the garlic in an oval sauteuse or gratin pan on the stovetop over medium heat. Simmer for 10 minutes. Season the cream with salt, pepper and nutmeg.
Add the slices of potato, separating the slices and pressing them into the cream to ensure they are all evenly distributed. Pay attention when putting in the last layer—shingle the slices for an attractive final result.
Add the remaining 1/2 cup of heavy cream until all the potatoes are covered. Top with the Parmesan cheese and put the gratin pan into the oven.
Bake the gratin for 45 minutes or until the potatoes are tender and nicely browned on top.
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