Cut the potatoes into thin (2-3 mm) slices.
In a saucepan, bring the cream to a boil (the cream begins to rise in the saucepan), add salt, pepper to taste, add the potatoes, stir, bring to a boil and cook for 5-7 minutes.
Add a clove of garlic, squeezed out or finely grated, and literally a pinch (¼ teaspoon) of nutmeg, mix thoroughly and turn off the stove.
Lubricate the baking dish with butter. We spread the potatoes in layers, pour the cream sauce remaining in the pan.
Sprinkle with grated cheese.
We bake in an oven preheated to 180 degrees for about 20 minutes until the cheese is browned.