Preheat oven to 400 degrees F.

In a small sauce pan add heavy cream, garlic, nutmeg and 3 tablespoons of butter and set over low heat.

Using a mandolin slice Potatoes 1/8 inch thick and immediately place in a large bowl of cold water. Once all Potatoes are sliced, rinse and pat completely dry.

Using 1 tablespoon of butter lightly grease a 9x13 baking dish of 12 inch circular pan.

Arrange a single layer of Potatoes on the bottom of the pan, lightly season with salt and pepper and sprinkle with Gruyere cheese. Continue this process of layering until Potatoes are all used up. (Be sure to reserve a little cheese for the top.)

Slowly pour the warm cream mixture over the Potatoes and gently press down on the Potatoes with your hands to make sure all the liquid is evenly dispersed. Sprinkle with remaining Gruyere and Parmesan cheese.

Cover the pan with foil and bake for 50 minutes covered, remove foil and continue to bake for another 25 minutes.

Top with fresh greens and serve warm.