Bite after bite of layered potato goodness. Eat as is or serve with sour cream. Delicious!
Preheat oven to 350F.
Grease a 9x13 size oven proof baking dish with a little butter.
Peel and slice the potatoes into thin pieces.
Place the potatoes along with the garlic and salt in a large saucepan. Put enough water to just cover the potatoes and bring to a boil. Reduce to a simmer and cook about 8-10 minutes. You want the potatoes to be tender but not mushy. Shut off.
Using a slotted spoon, gently transfer half of the potatoes into the prepared baking dish.
Pour half of the cream on top. Season with salt,a couple grinds of pepper and nutmeg. Sprinkle half of the Gruyere cheese on.
Layer the remaining potatoes on top. Pour on the remaining cream and sprinkle on the cheese and fresh parsley.
Cover the baking dish with aluminum foil and place into the preheated oven. Bake for about 40 minutes, then remove the aluminum foil and bake another 10 minutes or until the top is crispy and browned.