Butter a baking dish and cover the bottom with freshly squeezed or sliced garlic. Wash and then slice potatoes with a mandolin (if you have one) or with a sharp knife, to the thickness of a coin. Place, one layer at a time, in the bottom of the pan, overlapping slightly. Salt and pepper each layer and add a grinding of nutmeg, a grating of cheese, and a grating of fresh truffle. When you have five or six layers, or enough to almost fill the pan, pour heavy cream on top, and place in a moderate oven for 1-2 hours until bubbling, golden, and tender to the fork. Cover with foil if necessary to keep from over-browning. Serve alongside pork or beef or wild game, with a hefty red wine.