Method:

1. Combine cream, milk, nutmeg, garlic, rosemary and bay leaves to make a creamy base sauce for the gratin. Season generously with pepper and salt, as this will be the only seasoning for the dish.

2. Allow this mix to reduce to half.

3. Peel your potatoes and slice them with your manual slicer or your slicing machine. Mind your hands and fingers. Thickness of the slices should be about 3 mm.

4. Add the sliced potatoes to your creamy sauce and gently combine with a spatula. Make sure not to break your potato slices. 

5. Butter an oven tray or individual china ramequins and add the creamy potatoes. Distribute them evenly.

6. Add the grated cheese and put in the oven for about 40 minutes at 180°C.