Heat oven to 375 degrees. Butter a shallow 3 qt baking dish.
In a large bowl, combine the cream, 2 cups grated Gruyere cheese, TRF Sriracha Horseradish Squeeze Garnishing Sauce, nutmeg,1 tsp. salt and ¾ tsp. pepper. Add the potatoes and toss to coat.
Transfer the potato mixture to the prepared dish, pressing gently to submerge the potatoes.
Cover the dish with foil, place on a rimmed baking sheet and bake for 25 minutes.
Remove foil and bake until the potatoes are tender, and the top is golden, 50 to 65 minutes.