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Preheat the oven to 180 °Celsius. Cut the garlic clove in half, and rub around the inside of the serving dish.
Butter the serving dish well.
Crush the rest of the crushed garlic into the milk and cream mix and heat it in a large pot.
Add the pepper, nutmeg, cayenne pepper and the sliced potatoes. Stir constantly to prevent the potatoes from sticking. Simmer for 1-2 minutes until the liquid thickens perceptibly, then remove it from the heat.
Stir in the cheese.
Pile the mixture in the dish and push the potatoes down in the liquid so they are not sticking out. If using cheese, sprinkle on top (also sprinkle garlic chives on top if using) and bake for 45 minutes to 1 hour until the top are golden brown and the potatoes are tender.