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1
Bake the potatoes until done. Cut the potatoes in half and scoop out the flesh (you can discard the skins or save them to make
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2
).
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3
Heat the oil and butter in a 10-inch ovenproof saute pan, preferably nonstick. (I used a 12-inch cast-iron skillet and wish I had used my 10-inch nonstick skillet. I didn't believe all the potato would fit in there, but it would have.) When hot, spread the potatoes in the pan and sprinkle on the nutmeg, salt and pepper. Immediately begin turning the potato pieces with a wooden spoon to thoroughly mix in the fat and seasonings.
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4
Flatten the potatoes to a smooth, solid layer, filling the entire pan; then reduce heat to medium-low and cook for 5 to 8 minutes. Near the end of the cooking time, shake and rotate the pan quickly in a clockwise motion-turning it by the handle-to loosen the potato cake from the sides and bottom of the pan. (Ha! It will be a long time before I pull off this kind of maneuver. But it's fun to try.) You should be able to see that the sides of the layer are browning nicely.
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5
Put the skillet in the hot oven and bake for 15 minutes or so, until the top is crusty and lightly colored. Remove the hot pan carefully from the oven and let it sit 30 seconds or so, then immediately cover it with the serving platter and invert to un-mold.
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6
Variation:
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7
(which I recommend). When the potatoes are done-after unmolding if possible, but while they are still in the skillet, if unmolding is not going to happen for you-turn on the broiler. Spread the top of the potatoes with the creme fraiche or sour cream and sprinkle evenly with the grated cheese. Broil 4 or 5 inches from the heat for 3 to 5 minutes, until the top is golden and bubbling.
