1. Preheat the oven to 180°C (fan-assisted).
2. Peel the potatoes and cut them into very thin slices, approximately 2–3 mm thick.
3. Cut the garlic clove in half and rub it over the inside of an ovenproof dish. Then grease the dish well with butter.
4. In a bowl, combine the heavy cream, milk, nutmeg and freshly ground black pepper. Add a little salt, keeping in mind the naturally salty flavor of Kefalotyri.
5. Arrange a layer of potatoes in the dish, pour over a little of the cream mixture and sprinkle with Grated Kefalotyri ARVANITI. Continue layering until all the ingredients have been used.
6. Finish with a generous layer of Grated Kefalotyri ARVANITI on top.
7. Cover the dish with aluminum foil and bake for approximately 40 minutes. Remove the foil and bake for another 20–25 minutes, until the potatoes are tender and the top is golden brown.
8. Let the gratin rest for approximately 10 minutes before slicing and serving.

Tip: Grated Kefalotyri ARVANITI retains its distinctive flavor during cooking and creates a rich, golden crust, making it an excellent choice for oven-baked dishes.