Preheat the oven to 160C/Gas 4/Fan oven 140C. Rub 50g of melted butter all over the surface of a gratin dish, about 18x28cm/7x11in.
Lay the sliced potato on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
In a large saucepan melt the remaining butter, add the diced bacon, garlic and cook for 3-4 minutes.
Pour in the Connacht Gold cream. Add the thyme and nutmeg. Slowly heat the Connacht Gold cream, just as it is about to reach boiling point add in the sliced potatoes.
Cook for 3-4 minutes and then transfer into the butter lined dish.
Cover with parchment paper and then tin foil, place into the oven and cook for 90 minutes. Remove the tin foil and parchment paper and scatter the cheese over the top and cook for a further 20-30 minutes ensuring the potatoes are nice and soft.