Scalloped Potatoes Au Gratin

Preheat oven to 350°F Crack the garlic cloves break them up slightly then rub the insides of a 9"x11" baking dish. Set aside. Peel and thinly slice the potatoes - about 1/8" thick. Put the sliced potatoes into a large bowl. Season potatoes with salt, black pepper, and nutmeg. Get your hands in there and toss the slices to coat evenly.  Taste a slice of potato slice against your tongue to test for seasoning.  It should be noticeably seasoned but not overpoweringly so. Layer a quarter of the potatoes into the prepared baking dish, then add a thin layer of thinly sliced onion and a sprinkling of cheese. Continue util potatoes are the last layer, smoothing the top so everything is fairly level.  Pour cream over potatoes just to the point where you can press down on the top layer and the potato slices disappear under the cream.   Give a couple presses down on the potatoes then taste cream for seasoning again.  You should just marginally taste the salt.  Adjust if needed. Bake for a total of about 1 1/2 hours. Every 20-30 minutes or so, open the oven and with the back of a large spoon, break the crust the cream is starting to form.  On the final "crusting breaking" the consistency of the cream should noticeably thicker and have absorbed into the potatoes a decent amount. For the final 20-30 minutes, add a sprinkling of cheese to the top and leave everything untouched to form a golden top. Cream should be nearly all broke down and absorbed with just a bit of creamy, buttery-ness between the potato slices. Remove from oven allow to cool a bit before serving.  It will retain an intense heat for at least 10-15 minutes.