1 tablespoon unsalted butter
2 cloves garlic, minced
4 medium-size russet potatoes (about 3 pounds), peeled, and cut into thin slices
Kosher salt and white pepper
2 cups heavy cream
2 cups whole milk
Pinch ground nutmeg
1 cup grated Parmesan cheese
3/4 cup grated Gruyère cheese
2 tablespoons olive oil
11/2 pounds Brussels sprouts, trimmed and thinly sliced
2 teaspoons granulated sugar
Pinch paprika
1/2 cup bread crumbs
1/4 cup ground, toasted almonds