Peel a kilo of potatoes. Do not wash them but dry them with a cloth, then cut them into rounds of approximately 3 mm.
Spread the potato slices on a clean cloth, then sprinkle 10 to 15 grams of salt on them, and grind the pepper mill 4 or 5 times. Using your hands, gently massage the potatoes to evenly distribute the salt and pepper.
In a saucepan, bring the milk to the boil with a peeled and roughly crushed garlic clove. Reduce the heat to low, then add the potato slices, cover and cook for 10 minutes. It is better to place the saucepan over a low heat, to prevent the milk from boiling over.
Add the liquid cream, as well as a good pinch of grated nutmeg. Cook, uncovered this time, for about 15 minutes over low heat, stirring regularly to prevent the potatoes and cream from sticking. Mix gently so as not to crush the potatoes, especially at the end of cooking.
Pour the potatoes into a buttered gratin dish, and cover them with a few generous pats of butter.
Place your dish in the center of a larger dish and pour water halfway up for cooking in a bain-marie. Preheat your oven and cook at 200°C until the gratin obtains the pretty golden color you want (allow around ten minutes).
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