Potatoes au Gratin

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1. 1
   Pour heavy cream into a small saucepan.
   ▶ ≈0:19
2. 2
   Gently crush fresh sage and add it to the cream.
   ▶ ≈0:39
3. 3
   Smash and peel garlic cloves, then add them to the cream.
   ▶ ≈0:53
4. 4
   Place the cream on low heat and slowly warm it to infuse with the garlic and sage flavors.
   ▶ ≈1:00
5. 5
   Peel the potatoes and slice them thinly, keeping the slices intact.
   ▶ ≈1:28
6. 6
   Pour the infused cream into a bowl and add a pinch of nutmeg.
   ▶ ≈2:17
7. 7
   Season generously with salt and freshly ground black pepper.
   ▶ ≈2:39
8. 8
   Stir in the Parmesan cheese and mix well with a wooden spoon.
   ▶ ≈2:52
9. 9
   Arrange the potato slices in a baking dish in a fan pattern and pour the cheese cream mixture over them.
   ▶ ≈3:06
10. 10
    Scatter butter pieces over the top of the potato layer.
    ▶ ≈3:26
11. 11
    Cover the dish with foil and bake in a 375°F oven for 40 to 45 minutes until the potatoes are tender.
    ▶ ≈3:32
12. 12
    Remove from the oven, take off the foil, and top the potatoes with the grated cheese.
    ▶ ≈3:58
13. 13
    Return to the oven and bake for another 20 to 30 minutes until the cheese is melted, golden, and bubbly.
    ▶ ≈4:18
14. 14
    Remove from the oven and let cool for about 20 minutes before serving to allow it to set slightly.
    ▶ ≈4:37