Preheat the oven to gas mark 4/180°C. Cook the potatoes in salted water for about 20 minutes, until soft. Drain and allow to cool slightly.
Melt the butter in a small saucepan, add the garlic and allow to sizzle. Remove from the heat and add the parsley.
When the potatoes are cool enough to handle, slice into 1cm slices and toss with the garlic butter and Parmigiano-Reggiano cheese.
Bring the milk and cream to the boil. Season generously with salt, pepper and nutmeg. Layer the potatoes in a baking dish, pour over the cream mixture and bake for 30 minutes.
Finish under the grill for a few minutes if you prefer a browned top.
White Bourgogne. Rully, Monthélie, Bourgogne Hautes Côtes de Nuits.
900g potatoes, peeled
2 garlic cloves, finely chopped
1 tablespoon fresh, chopped parsley
150g Parmigiano-Reggiano cheese, grated
250ml double cream
Salt and white pepper