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Wash and peel the potatoes. Slice on a mondoline slicer to 1-2 mm thick. Set the potatoes aside but do not put in water.
In a medium pot combine the milk with the garlic cloves, nutmeg and potatoes. Warm on medium heat until steaming.
Cook the potatoes, stirring often for about 8 minutes or until the potatoes have just begun to soften.
While the potatoes are simmering prepare a 9-inch casserole dish or roasting pan by greasing it or lining it with parchment paper.
Season the potatoes generously with salt and pepper. Taste and adjust as needed.
Transfer the potatoes and milk to the roasting pan. Remove the garlic cloves and gently press the potatoes.
Pour the cream over the potatoes. Stud the potatoes with the butter cubes.
Bake at 375°f for 35 to 45 minutes or until the potatoes are golden brown and the cream and milk have been absorbed by the potatoes.
Take the potato gratin out of the oven and let it rest for 5 minutes before slicing and serving.