|Garlic||1 Clove (5 gm), halved|
|Butter||2 Tablespoon, softened|
|Potatoes||5 Large (Peeled)|
|Shredded cheese||1⁄2 Cup (8 tbs)|
|Whipping cream||250 Milliliter (1 Cup)|
|Light cream/Milk||250 Milliliter|
|Butter||2 Tablespoon, melted|
Rub 6 cup (1.5 L) oval gratin dish with cut sides of garlic; discard garlic.
Spread butter over dish.
Slice potatoes very thinly lengthwise; let stand in cold water for 5 minutes.
Drain and pat dry thoroughly.
Arrange one-third of the potatoes; in dish, overlapping slices.
Sprinkle with one-third of the salt and pepper; top with 1/3 cup (75 mL) of the cheese.
Repeat layers; top with remain ing potatoes.
Beat together eggs, whipping cream and light cream; pour over potatoes.
Sprinkle with remaining salt, pepper and remaining cheese; sprinkle with nutmeg, then butter.
Bake in 325°F (160°C) oven for 1-1/4 hours or until potatoes are tender and top is crisp and brown.
Let stand for 5 minutes.