Ingredients

2 1/2 pounds russet potatoes, peeled, in a bowl of cold
water
4 to 6 tablespoons unsalted butter, melted
1 1/2 teaspoon kosher salt
Freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Grated Parmesan

Instructions

Preheat oven to 350 degrees F.

Melt the butter in a small saucepan.

Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat.

With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato
slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over
the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the
sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more
times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers,
alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on
the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and
forth several times while cooking to keep from sticking.

Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the
diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip
over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet
in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times
while cooking to keep the potatoes from sticking. The bottom should be browned and crisp
and the potatoes cooked through. Pour off any fat remaining in the pan and slide the
potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese

and serve.