Potato Gratin

I made a potato gratin. It was a first time I have cooked it. I didn't have enough Gruyere cheese so I also used Parmigiano. It tasted good, but the cheese wasn't stringy. I would like to use Gruyere, Emmental or Raclette next time. We had sautéd zucchini, tomato with garlic and carrot salad for side dishes.

*** recipe ***
(Serves 4 - 6)

• 900g potatoes
• 1/2 clove garlic
• 1/210 g butter (2 teaspoons)
• salt, freshly ground pepper, nutmeg
• 1 cup grated Swiss cheese
• 2 and 1/4 cups milk, 1 cup heavy cream

1. Peel and thinly slice the potatoes.
2. Rub the cut surface of the garlic clove over the inside of an ovenproof dish and grease the dish with 1 teaspoons butter.
3. Layer the potato slices in the dish, overlapping them like scales.
4. Season each layer sparingly with salt and pepper.
5. Finish by seasoning with nutmeg.
6. Sprinkle the cheese over the top.
7. Pour in the milk and cream, taking care that the liquid only just covers the potatoes and does not come too close to the top of the dish.
8. Dot the potatoes with the remaining butter and bake at 350F for 50 - 60 minutes, or until the potatoes are cooked and the top browned.
   

I think it would be nice to add bacon and tomato. Also, a mixture of Gruyere and Emmental would be nice!!!