Preheat the oven at 220 degrees C (425 degrees F). Spread the Unsalted Butter (1 tablespoon) in a baking tray. This avoids burning ingredients at the bottom of the tray.
Mince the Garlic (3 clove).
Peel and slice the Potato (1 kilogram) 1/2 inch thickness. Try to slice them to relatively the same size, so they can cook uniformely in the oven.
Shred the Emmental Cheese (250 gram).
Slice the Bacon (200 gram) into cubes.
Spread half of the chopped potato at the bottom of the tray. Then, cover the potatos with half of the cheese and half of the bacon. Add another layer of potato followed by the remaining cheese and bacon.
Pour the Crème Fraîche (250 milliliter) into a bowl. Add the Ground Black Pepper (1/2 teaspoon) and Ground Nutmeg (1/4 teaspoon) and mix it together.
Pour the creme fraiche mixture on top of the dish. Ideally the cream should almost cover the potato. Bake for 40 to 45 minutes.
Serve immediately and enjoy!