900 grams Yukon gold potatoes, peeled and thinly sliced
1 cup 10 % cream (250 milliliters)
1 cup milk - or enough to cover potatoes (250 milliliters)
1 clove garlic, minced
Pinch grated nutmeg
Salt and pepper to taste
1 small handful assorted herbs
Freshly grated Parmigiano cheese to taste
1/4 cup bread crumbs, optional
Place potatoes in a large saucepan. Pour in cream and milk to cover them completely. Add the garlic, nutmeg and season with salt and pepper. Bring to a boil over high heat. Immediately reduce heat to low and simmer uncovered for about 15 mintues or until just fork tender.
Transfer potato mixture with slotted spoon into a medium baking dish. Using a spatula, even them out and flatten to make sure potatoes are all covered in liquid. Sprinkle with fresh herbs.
Cool to room temperature. Wrap in foil or plastic in fridge overnight until ready to bake.
To bake: Preheat oven to 375 D. F. Remove baking dish with potatoes from fridge to come to room temperature while oven is preheating. Sprinkle with bread crumbs and cheese, if desired and bake at 375 D oven until bubbling and golden on top and liquid is fully absorbed, about 20-25 minutes.