Preheat your oven to 350°F (175°C). Grease a large baking dish (about 9×13 inches) with butter.
Prepare the Potatoes:
Peel and thinly slice the potatoes using a sharp knife or a mandoline for even slices.
Make the Cream Mixture:
In a saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Heat over medium heat until the mixture is warm and well combined, but do not let it boil.
Layer the Potatoes:
Arrange a layer of the sliced potatoes at the bottom of the prepared baking dish. Pour a little of the cream mixture over the potatoes and sprinkle with a small amount of Gruyère cheese.
Continue Layering:
Repeat the layering process until all the potatoes, cream mixture, and Gruyère cheese are used up. Finish with a layer of cream and the remaining Gruyère cheese on top.
Add Parmesan and Bake:
Sprinkle the grated Parmesan cheese evenly over the top layer. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove Foil and Finish Baking:
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