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Start by peeling the potatoes, wash, then slice them to the thickness of a euro coin.
Toss them into a pan, making sure they don't poke out over the rim.
Add the milk and cream and set it to a gentle heat to bring to a careful boil.
Add salt now, but don't worry about the taste just yet.
Once it bubbles gently at its lowest possible heat, keep the potatoes submerged for around 10 minutes.
Gently poke a fork into the slices and take it off the stove when they're only just about done.
In a bowl, break the goat cheese into pieces and add the crushed garlic.
Use a fitting lid on the pan to drain the cream and milk from the potatoes into the bowl.
Whisk up the hot milk/cream, melting the goat cheese and add salt, pepper and nutmeg to taste.
Pour the potatoes into your oven dish, divide them nice and evenly, then pour the cheese cream milk into the dish.
Cover it all with the grated Gouda cheese and a little extra dash of nutmeg.
Into the oven it goes, 40 minutes at 200 C.