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Preheat oven to 325F.
Add milk, heavy cream, garlic, salt, peppercorns, nutmeg, thyme and rosemary to a saucepan over medium-low heat. Bring to a simmer for 5 minutes, then remove from heat and let it steep for 20 minutes before straining.
Slice potatoes between 1/16-⅛-inch thick using a mandoline. Grease a 8x10" baking dish well with butter.
Dip each potato in the infused milk, then layer the potatoes in the pan without overlapping slices (you want even layers). Repeat with all potatoes, then pour any remaining milk over the top.
Bake for 90 minutes, then remove from the oven. Let cool slightly, then place a sheet of parchment paper on top, then another slightly smaller pan. Set something heavy on top (like a skillet) for 30 minutes to compress the layers.
Heat oven to broil. Top with cheese and broil for a few minutes, until the cheese is melty and golden brown. Let cool slightly before slicing.