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If it's a traditional dish, it sounds like potatoes dauphinois - except that potatoes dauphinois are thinly sliced and not cubed, but I imagine you could do a similar thing with them cubed.
Boil some potatoes in milk with bay leaves and some salt till they are tender but not falling apart. Slice them thinly into rounds.
Layer them into a medium gratin dish, with little bits of butter, grated cheese of your choice (mix of parmesan and swiss gruyére is nice), salt and pepper, nutmeg, and some sliced onion and garlic cloves. Keep layering until you've run out of potatoes. Then cover in some heavy cream mixed with a splash of milk so that when you put the dish in the oven to gratin, it doesn't get too dry. Sprinkle the top with some parmesan chees and breadcrumbs.
Place in a hot oven until the top is golden. Serve!
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Whether we write or speak or do but look
We are ever unapparent. What we are
Cannot be transfused into word or book.
Our soul from us is infinitely far.
However much we give our thoughts the will
To be our soul and gesture it abroad,
Our hearts are incommunicable still.
In what we show ourselves we are ignored.
The abyss from soul to soul cannot be bridged
By any skill of thought or trick of seeming.
Unto our very selves we are abridged
When we would utter to our thought our being.
We are our dreams of ourselves, souls by gleams,
And each to each other dreams of others' dreams.
Fernando Pessoa, 1918
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