Thin-sliced Yukon Gold potatoes are the star here, layered again and again until they build into something impossibly tender and rich. Garlic gets rubbed right into the baking dish for a subtle, savory perfume that carries through every bite, while nutmeg and fresh thyme add warmth and depth to each layer. The top bakes down into a deep golden, bubbling crust that gives way to a lush, creamy interior underneath — the kind of contrast that makes gratin so satisfying. A resting period at the end lets everything settle into neat, sliceable layers instead of falling apart on the plate. It's a comforting, crowd-pleasing side that fits naturally into a vegetarian spread, whether you're serving it alongside a holiday roast substitute or simply on its own with a big green salad.
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Heat the oven to 350°F (175°C). Rub the inside of a 9×13-inch baking dish thoroughly with the softened butter, then rub the cut sides of the garlic halves all over the buttered surface. Discard the garlic.
Combine the heavy cream, milk, salt, pepper, and nutmeg in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture just begins to steam and small bubbles appear at the edges, about 4–5 minutes. Do not boil. Remove from heat.
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