First, boil the Potato (6) for half an hour. They don't need to be cooked completely, just enough so that they finish cooking all the way through in the oven.
Preheat the oven to 355 degrees F (180 degrees C).
In a small bowl crush the Garlic (1 clove) with some Salt (to taste). Add the Butter (30 gram) and mix well. Brush the inside of a baking dish with the butter mixture.
Slice the potato into 1 centimeter rounds and cover the bottom of the tray with them. Season with Salt (to taste), Ground Black Pepper (to taste), Ground Nutmeg (to taste) and some of the Emmental Cheese (to taste).
Repeat the process until you reach the top of the baking tray. Add the Heavy Cream (500 milliliter) in between the potato slices.
Place the baking tray in the preheated oven for 45 minutes. If the top does not look golden and bubbly, raise the baking tray to the top rack of your oven for another 5 minutes.