Prep: 1. Preheat the oven to 425. 2. Place milk and cream in saucepan over medium heat. 3. Smash garlic cloves and remove peels. 4. When the milk and cream are boiling, add garlic, herb sprigs, bay leaves, nutmeg, salt and pepper. 5. Bring the mixture back to a boil, then immediately remove it from the heat, cover and let sit for 15 min. 6. Grease a shallow baking dish with 1 tablespoon of butter. 7. Peel potatoes, slice them 1/8 in. thick and arrange them in baking dish. Make: 1. Bring the cream back to a simmer. 2. Pour the cream through a sieve over potatoes, coating all slices. 3. Dot with remaining 1 tablespoon of butter. 4. Bake until top is browned and potatoes are tender (30-35 min.). 5. Halfway through cooking, use spoon to press down any potatoes not yet submerged in cream. 6. Serve.