1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with melted butter.
2. In a medium saucepan, combine heavy cream, minced garlic, salt, pepper, and nutmeg. Heat over medium-low until just warm, stirring occasionally.
3. Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping them like shingles on a roof.
4. Pour half of the cream mixture over the potato layer, then sprinkle with half of the grated Parmesan cheese.
5. Repeat the layers with the remaining potatoes, cream mixture, and Parmesan cheese.
6. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
7. Let the dish rest for a few minutes before garnishing with fresh parsley. Serve warm and enjoy.

Remember, cooking is as much about intuition as it is about following a recipe. If you feel the potatoes need a bit more time, trust your instincts. After all, some of my best dishes were born from a little experimentation and a lot of love.