Preheat oven to 400° F. Pour milk and cream into large saucepan. Peel and slice the potatoes about ¼-inch thick. Add to milk+cream. Add salt, pepper, and nutmeg. Slowly bring to a boil, reduce heat and simmer for 4 minutes. (Keep an eye on it, this is not the time to multi-task or it will boil over and make a big mess!)

Butter a baking dish approximately 6" x 12" x 2", using about 2 tablespoons of the butter, then sprinkle with half of the garlic. Using a slotted spoon, transfer half of the potato slices into the baking dish, making an even layer. Sprinkle with remaining garlic, layer the rest of the potato slices, then pour the remaining milk and cream from the pot over all. Bake for 20–25 minutes, or until the potatoes are tender and the milk is absorbed. Dot with remaining butter and return to the oven to brown for 5–10 minutes. Sprinkle with minced parsley and serve.