Gratin dauphinois

If you've ever had those Betty Crocker "au gratin" potatoes, imagine that but with real ingrediants and 5 million times better. Maybe even 10 million.

2.5 or 3 pounds potatoes (choose a variety that will hold its shape well after being cut up and stuck in the oven for a while)
2.5 cups heavy cream (don't look at me like that, if you use milk it will notbeasgood!)
salt
pepper
nutmeg
1 or 2 cloves of garlic
Peel the potatoes and slice them thinly (I tried using my food processor for this, and it made a mush. Maybe this is just my food processor though).
Rub the baking dish (any size that you choose, as long as it can contain the potato-and-cream goodness) with the cloves of garlic.
Cover the bottom of the baking dish with a layer of cream.
Cover the cream with a layer of potatoes, which you will then cover with a layer of cream, then salt, pepper and nutmeg.
Continue this layering until you've run out of ingredients. You need to finish with a layer of cream, though.
Throw the whole contraption into a 300 degree oven for about 2 hours. The low temperature and long cooking time allows the cream to slowly cook the potatoes, insuring that you will not end up with a mushmess or uncooked potatoes.

This gratin is typically served as a side to a meat-realated dish. We ate it with a salad.

Note 1- in French, food processor is "robot." And how can you not love something that deals with robots?
Note 2- if you have whole nutmeg cloves that you can grate yourself, use them! There really is a difference in taste.