Preparation

• Preheat oven to 350.
• 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 some of the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan.
• Sprinkle a tablespoon of Parmesan cheese over the top of the layer and then some of the salt, pepper, and then nutmeg.
• Repeat 2 more times, making 3 layers.
• Place the dish over a low heat on the cook top and cook until the 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.
• 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.