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1
Preheat oven to 350 degrees F.
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2
Melt the butter in a small saucepan.
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3
Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat.
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4
With a sharp knife or box grater, slice the potatoes as thinly as possible.
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5
Pat the potato slices dry on a kitchen towel.
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6
Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles.
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7
Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan.
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8
Repeat 2 more times, making 3 layers.
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9
Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg.
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10
Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes.
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11
Shake the pan back and forth several times while cooking to keep from sticking.
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12
Pour off any excess butter into a small bowl and reserve.
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13
Place a flat pan lid, the diameter of the skillet, over the potatoes.
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14
Holding the lid firmly in place, gently flip over.
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15
Add the reserved butter to the pan and slide the potatoes back in.
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16
Put the skillet in the oven and bake for 25 to 30 minutes.
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17
Shake the pan back and forth several times while cooking to keep the potatoes from sticking.
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18
The bottom should be browned and crisp and the potatoes cooked through.
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19
Pour off any fat remaining in the pan and slide the potato cake onto a serving dish.
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20
Slice into wedges, sprinkle some grated Parmesan cheese and serve.
