Preheat your oven to 375°F (190°C).

Prepare the potatoes by peeling and slicing them thinly.

In a saucepan, combine heavy cream, minced garlic, salt, pepper, and nutmeg, and heat until just simmering.

Grease a baking dish and layer half of the sliced potatoes in the bottom.

Pour half of the cream mixture over the potatoes and sprinkle with half of the cheddar and Gruyère cheese.

Repeat the layering process with the remaining potatoes, cream, and cheese.

Cover the dish with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes or until golden and bubbly.

Let the dish cool for about 10 minutes before serving.

Garnish with fresh chopped parsley before serving.