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Preheat the oven to 170c/160fan/325f/gas 5.
Prepare the potatoes by peeling and rinsing well under cold water. Slice them into 3mm slices. Drain the potatoes well on kitchen paper ready to use.
Pour the cream and milk into a medium saucepan. Add the garlic, thyme, shallot, nutmeg & butter. Add the potatoes (ensuring they’re covered with cream) and slowly bring to a boil, taking care not to do it too quickly.
Grease a 20x30cm gratin dish with melted butter.
Pour the potato mixture into the baking dish. Sprinkle with grated cheese.
Place on a flat baking sheet to catch any cream and bake for 30-35 minutes until the potatoes are tender and golden. Serve warm with roasted meat and steamed vegetables.