Potato Anna

Ingredients:

• 1.1 kg Russet Burbank potatoes, peeled and placed in a bowl of cold water
• 60 - 90 g unsalted butter, melted
• 1.5 tsp coarse salt
• 1/8 tsp freshly grated nutmeg
• Grated Parmesan

Preparation:

1. Preheat oven to 175°C.
2. Melt the butter in a small saucepan.
   
   Heat a medium nonstick or seasoned cast iron skillet over medium-low heat. Using a sharp knife or a box grater, slice the potatoes as thinly as possible. Pat the potato slices dry with paper towels. Begin laying an overlapping layer of potato slices in the bottom of the skillet, working in a circle from the edges to the center. Pour the clear portion of the butter over the potato slices, leaving any solids at the bottom of the pan.
3. Repeat this process with the potato slices 2 more times, creating 3 layers of potatoes. Drizzle each layer with a little butter and sprinkle each layer with salt, pepper, and nutmeg, alternating. Cook over low heat until the potatoes are golden brown on the bottom, about 25-30 minutes. Shake the pan a few times during cooking to prevent sticking.
4. Drain any excess butter into a small bowl and set aside. Place a flat lid the size of the pan over the potatoes. Keeping the lid firmly on the potatoes, carefully flip it over. Pour the reserved butter into the pan and reinsert the potatoes.
5. Place the pan in the oven and bake for 25-30 minutes. Shake the pan a few times during baking to prevent the potatoes from sticking. The bottom of the casserole should be golden and crispy, and the potatoes should be cooked through. Drain any remaining fat from the pan and transfer the potato pie to a serving platter. Slice, sprinkle with grated Parmesan, and serve.