oven to 350 degrees. Slice 1 garlic clove in half. Rub cut sides
all over inside of 1 1/2 quart shallow gratin or casserole dish.
Brush inside of dish with softened butter. Smash remaining garlic
cloves with side of a knife, and put them in a large saucepan. Add
cream, stock, rosemary, thyme and nutmeg. Bring mixture to a boil,
reduce heat and let simmer for 15 minutes. Strain mixture into a
bowl, discarding garlic and herbs. Stir in salt and pepper. Using
a mandoline or food processor or by hand, cut potatoes into 1/8
Mix cheeses together in small bowl. Cover bottom of gratin dish
with overlapping layer of 1/4 of the potato slices. Pour 1/4 of
the stock mixture over potatoes. Sprinkle with 1/4 of cheese mixture.
Continue layering in this manner until all ingredients are used.
With spatula, press down hard on top of gratin to compact it. Bake
gratin for 60-70 minutes, until top is crusty and golden brown and
a knife cuts easily through potatoes. Transfer gratin to a rack,
and cool for at least 10 minutes before serving.