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Begin by peeling the potatoes and slicing them thinly, ideally using a mandolin.
In a bowl, combine the double cream with whole milk, then add rosemary, thyme, garlic, nutmeg, and salt.
Heat this mixture until it reaches a boil, then turn off the heat and let it steep for 10 minutes.
After infusing, strain out the solids and stir in the grated comte, allowing it to melt into the sauce.
Grease a baking dish with butter and arrange the sliced potatoes in an even layer.
Cover the dish tightly with foil or baking paper.
Bake in the oven at 160 degrees Celsius for 1 hour and 20 minutes.
Check the center of the potatoes to see if they are tender; if they are not fully cooked, continue baking for an additional 20 minutes and check again.
Once the potatoes are cooked, sprinkle more comte on top and return the dish to the oven for another 20 to 30 minutes, until the edges are bubbling and the top is crispy.
Garnish with a sprinkle of chives before serving.