Preheat the oven to 350 degrees. Cut the garlic cloves in half then rub one of the cut sides all over the inside of a 9 x 13 inch baking dish (or similar sized casserole dish), then mince the cloves.

In a large bowl, toss together the potatoes, apples, minced garlic, salt, pepper, and nutmeg.

Place a layer of potatoes at the bottom of the pan, followed by a thin layer of the apples. Repeat, rotating the potatoes and apples, until the pan is full.

Slowly pour the cream over the mixture until it covers the potatoes if you're pressing them down with a spoon. If you're like me, and you filled the dish a leeeetle too full, I recommend placing it on a baking sheet before slipping it into the oven.

Bake the potatoes for 20 minutes then remove, and use the back of a spoon to gently crack the surface, allowing the cream to re-moisten any potatoes that are sticking out the top. Return to the oven, and continue to bake for another 20 minutes, then crack the crust again. Place the potatoes back in the oven a final time, bake for 2 minutes, then remove from the oven. Don't crack the crust this time! Most of the cream should be absorbed and the crust should be starting to brown.

If you're making this dish ahead of time, allow the potatoes to cool, cover, and refrigerate over night. Otherwise, sprinkle the cheese and prosciutto on top of the crust, and return to the oven for another 30 minutes or until the dish is bubbling and the cheese is nice and browned.

If you made the dish ahead of time, simply remove it from the fridge and uncover while you're preheating the oven, then cover in cheese and bake for 30-40 minutes or until heated through and cheese is melted and browned.

Allow to stand for about 10 minutes to set up before serving.