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Preheat the oven to 240°C (464°F).
Prepare the potatoes: Peel and thinly slice them (about ⅛-inch thick) using a knife or mandoline.
Infuse the cream: In a saucepan, gently heat the cream, milk, garlic, thyme, bay leaf, butter, salt, pepper, and nutmeg. Let it simmer for a few minutes to enhance the flavors, then remove the thyme and bay leaf.
Assemble the gratin: Butter a baking dish, then layer the potatoes evenly, pouring the warm cream mixture over them. Sprinkle with half the cheese. Repeat the layering if needed.
Bake covered: Cover the dish with parchment paper or foil and bake for 1 hour, until the potatoes are fork-tender.
Golden perfection: Remove the cover, sprinkle the remaining cheese on top, and bake for another 10 minutes until bubbly and golden brown.
Let it rest: Allow the gratin to sit for 5-10 minutes before serving—this helps it set for the perfect creamy texture.