Peel potatoes and slice thinly.
Place layer in bottom of buttered ovendish and season with salt, pepper and nutmeg.
Repeat the layers until the dish is 3/4 full.
Pour the cream or top of milk in until level with the potatoes.
Flake with butter.
and bake in slow oven until the liquor is absorbed and the potatoes a light brown.
Flakes of cheese between every layer will turn this into a party dish.