Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly. Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Bake for 40-50 minutes until the potatoes are cooked and the top is golden.
Tastes great with Ribeye Steaks with Chimichurri Sauce or Roast Leg of Lamb with Spicy Topping.