Peel, wash and halve the potatoes. Place the cut surface on the cutting board and cut into approx. 5 mm thick slices. Do not take the slices apart, but place the half cut potatoes with the cut surface facing down side by side in a buttered casserole dish that is just large enough.
Salt, pepper and rub some nutmeg over it. Pour in enough cream that the potatoes are almost covered. Cook in an oven preheated to 180 degrees (convection not recommended, otherwise the potatoes will be too dry on the top) for about 45 minutes until the top turns nice and brown. Possibly add a little more cream after 2/3 of the time, when the potatoes have already soaked up the first portion.
To serve, take the whole potato halves out of the mold and place two next to each other on the plates. The whole thing gets a little lower in calories if you replace 1/3 of the cream with vegetable broth.
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