Trim, peel, and thinly slice <quantity>1</quantity> large shallot. Transfer to a large saucepan

Trim, peel, and thinly slice <quantity>1</quantity> large garlic clove. Add to the saucepan

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Wash and thinly slice <quantity>4</quantity> large potatoes, leaving the skin on. Reserve

Add <quantity>1<unit>tbsp</unit></quantity> of butter to the saucepan. Cook over low heat until the shallots are translucent, stirring occasionally

Add <quantity>2<unit>cups</unit></quantity> of heavy cream to the saucepan

Add <quantity>¾<unit>cup</unit></quantity> of milk and stir to combine

Add the sliced potatoes and make sure they are submerged

Add <quantity>1<unit>sprig</unit></quantity> of rosemary, <quantity>1<unit>sprig</unit></quantity> of thyme, and <quantity>1<unit>sprig</unit></quantity> of sage. Cook over low heat until the potatoes are tender

Strain the liquid and reserve both the liquid and potatoes

Transfer the liquid back to the saucepan. Season with black pepper and salt to taste

Grate nutmeg to taste and stir

Transfer the potatoes, without the herbs, to a baking dish. Evenly spread the slices

Pour the liquid mixture over the potatoes

Cover with a generous amount of grated aged cheese

Bake at <temperature>180<unit>°C</unit></temperature> until the cheese is bubbly and browned. The creamy baked potato is ready

Enjoy!