Preheat your oven to 375°F (190°C).
Grease a rectangular baking dish with the unsalted butter.
In a saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Heat over medium heat until warm, but do not let it boil.
Layer half of the sliced potatoes in the prepared baking dish.
Pour half of the warm cream mixture over the potatoes, then sprinkle with half of the grated Gruyère cheese.
Repeat the layering with the remaining potatoes, cream mixture, and cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
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Allow the gratin to cool for a few minutes before serving.
Variations & Tips
For a different flavor profile, try adding thinly sliced onions or leeks between the potato layers. You can also experiment with different cheeses such as cheddar or fontina for a unique twist. For a touch of earthiness, consider adding a layer of sautéed mushrooms. If you’re looking for a lighter version, substitute half of the cream with chicken or vegetable broth. Remember to adjust the seasoning to taste when making these variations.
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