Peel potatoes, and slice them into 1/8 to 1/4 inch slices. You can slice potatoes with either a knife, mandolin, or even a food processor.
Heat cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, along with 2 cloves of garlic. Spoon some of the heavy cream into the 13 x 9-inch baking dish. Add a single layer of potatoes into the baking dish.
Season potatoes lightly with salt, pepper, and nutmeg. Spoon heavy cream mixture over the potatoes, and then layer with potatoes, season potatoes, and ladle cream over until there are no more potatoes left.
If there is remaining cream left ladle remaining cream over potatoes. Bake potatoes for 1 hour. Remove from oven, sprinkle cheese on top of baked potatoes, and return to the oven for about 15 minutes or until the cheese begins to brown.