Potatoes Au Gratin is a classic French dish made with thinly sliced potatoes baked in a creamy, cheesy sauce until golden and bubbly.

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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
In a saucepan, heat the heavy cream with minced garlic, salt, pepper, and nutmeg (if using). Bring to a gentle simmer, then remove from heat.
Layer half of the sliced potatoes in the baking dish. Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère and Parmesan cheese.
Repeat with the remaining potatoes, cream mixture, and cheese.
Dot the top with butter and cover with foil. Bake for 45 minutes.
Remove the foil and bake uncovered for another 20-25 minutes, or until the top is golden and bubbly and potatoes are tender.
Let sit for 10 minutes before serving.