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1
Peel and wash the potatoes and slice them into rounds 1/8 inch thick.
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2
Generously butter a 9 by 12-inch heavy shallow baking dish or an oval gratin dish of comparable size.
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3
(You can also use a 12-inch cast-iron skillet).
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4
Rub the dish with half of the crushed garlic.
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5
In a small saucepan, bring the half-and-half to a simmer with the remaining garlic and season generously with salt and pepper.
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6
Set aside.
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7
Preheat the oven to 350F Arrange the potatoes in one overlapping layer on the bottom of the dish.
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8
Season the layer generously with salt, pepper, and nutmeg.
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9
Arrange two more layers on top, seasoning each layer liberally.
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10
You might not need all the potatoes.
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11
Press the layers down to compact them.
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12
Pour in enough half-and-half to come up just a little below the top layer of potatoes.
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13
Set the baking dish on a larger baking sheet, cover with foil, and bake until the potatoes feel tender when pierced with a knife, about 1 hour.
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14
Raise the oven temperature to 425F, remove the foil, and bake until the top begins to brown, about 10 minutes.
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15
Pour just enough cream to cover the top, dab it with creme fraiche, if using, and sprinkle evenly with the Parmesan.
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16
Bake until the top is brown and bubbly, 15 to 20 minutes more.
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17
Remove from the oven and let the potatoes stand for 10 minutes to absorb the cream.
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18
Cut into squares and serve.
