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Preheat oven to 190°C (fan-forced).
Slice potatoes using a mandoline on the thinnest setting (ideally <1 mm). The slices should be flexible enough to fold and ripple and hold the folds.
Grease a shallow baking dish or French oven generously with butter.
Shape the potatoes by gently folding and waving the slices, layering them upright and snugly into the dish. Season generously with salt and pepper.
In a jug, mix the cream, garlic, nutmeg, thyme, and a generous amount of salt and pepper.
Combine the cheeses and sprinkle a layer over the potatoes, reserving a small handful for the top.
Pour over the cream mixture, ensuring it seeps down between the layers (note it will fall through to the bottom during cooking). Finish with remaining cheese and extra thyme on top.
Cover tightly with foil or a lid and bake for 60 minutes, until the potatoes are tender when pierced.
Uncover and bake for a further 20 minutes, or until deeply golden and crisp on top, and bubbling around the edges.
Rest for 10 minutes, then finish with chopped chives and serve.