Carrot Tartiflette

Bring salted water to a boil. Peel and wash the carrots, then slice them into thin slices. Cook them for 10 minutes at a simmer, then drain.
Peel the garlic clove.
Preheat the oven to 180°C.
Meanwhile, in a saucepan, dissolve the cornstarch with a little milk, then gradually pour in the remaining milk. Add the garlic, stir, and bring to a boil. Cook for 3 minutes over low heat, stirring constantly. Season with salt, pepper, and nutmeg.
Arrange the carrots in a baking dish and cover with the sauce.
Cut the Reblochon cheese into small pieces, without removing the rind. Spread over the carrots and bake for 25 minutes.