Preheat the oven to 375°F.

Prepare an 8- by 8- by 2-inch baking dish by greasing it with butter and lining it with parchment paper.

In a large bowl, beat eggs. Whisk in cream, salt, pepper, and nutmeg. Set aside.

Lay the potatoes in overlapping rows until the bottom of the dish is completely covered. Sprinkle with a little bit of minced garlic and a handful of grated cheese. Repeat layers about halfway up the side of the dish. Pour half of the cream mixture over the potatoes, alternately lifting up the layers with a fork and then pressing down to ensure that the cream gets in between all of the layers. Repeat layering potatoes, garlic, and cheese until it's all used up and you reach the top of the dish. Pour the rest of the cream mixture over the potatoes, once again lifting and pressing on the potato layers to make sure that there are not dry spots.

Cover the dish with aluminum foil and bake for 1 ½ hours. Remove the foil and bake for an additional 15 to 20 minutes, or until top is golden brown and potatoes in the center of the dish are tender when pierced with a small knife.

Remove the Gruyère Scalloped Potatoes to a wire rack. Allow to cool for 15 minutes and then place a platter over the top of the dish. Overturn the dish onto the platter and then carefully peel away the parchment paper. Slice into portions and serve warm. Leftovers may be transferred to a tightly-sealed container and refrigerated for up to four days.