Instructions: 1. Combine the cream, salt, pepper and nutmeg in a bowl. Butter a standard oval gratin dish (10 to 12 inches long and 6 to 8 inches wide) or an 8- or 9-inch cake pan.

2. Using a mandoline or vegetable slicer, cut one of the potatoes into rounds (1/16- to 1/8-inch thick). Lay the slices on the bottom of the baking dish in a circular fashion, overlapping them by about two-thirds. Cover the potato layer with 1/4 cup of the cream (stir the cream well first to distribute the seasoning). Continue with the remaining potatoes, building layers, until youve used all the cream and potatoes. You should have about four layers.

3. Cover with aluminum foil and bake in a 400-degree oven until just tender, about 45 minutes. If it looks dry, top with a little more cream. Sprinkle the cheese on top and continue baking until the cheese browns nicely, about 20 minutes. Remove from oven and let sit 5 minutes. Cut into wedges and serve.

This version soaks up all the cream, letting you cut the gratin into very neat pieces.

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