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1
Preheat the oven to 425F.
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2
In an ovenproof nonstick 10-inch skillet, melt 1 teaspoon of the butter over low heat.
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3
Add the garlic, cover, and cook gently until the garlic is translucent, about 3 minutes.
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4
Remove the pan from the heat and set aside to cool.
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5
Discard the garlic.
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6
Put the potatoes in a medium bowl and beat in the nutmeg, flour, and salt and pepper to taste.
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7
Sprinkle 3 tablespoons of the cheese into the skillet.
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8
Gently spoon the potato mixture into the pan, taking care not to dislodge the cheese, and press down with the back of a spoon to form a flat cake.
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9
Sprinkle the top of the cake evenly with the remaining 3 tablespoons cheese and a few grinds of pepper.
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10
Dot with the remaining 1 teaspoon butter.
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11
Place the pan over moderate heat for a couple of minutes, until the skillet is very hot and you can hear the cake sizzle.
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12
Transfer the pan to the oven and bake for about 30 minutes, until the top is golden.
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13
Slide a blunt knife carefully between the potato cake and the sides of the pan and lift the cake slightly to see if the bottom is brown and crisp.
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14
If not, place the skillet on a burner over moderate heat and cook for 2 to 3 minutes.
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15
Serve the cake directly from the pan, or turn it out onto a platter: Place a plate over the pan and, holding the two together, invert them so that the cake falls out onto the plate.
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16
Up to 4 hours ahead, press the mashed potatoes into the prepared skillet, top with the cheese, and dot with butter.
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17
Cover and refrigerate until ready to bake.
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18
Bake for about 40 minutes, until the top is golden.
