• 7-8 Yukon Gold potatoes, scrubbed

  • 2 cups 35% whipping cream

  • 1 teaspoon ground nutmeg

  • Sprinkled sea salt and freshly ground black pepper, to taste

  • 12 oz. grated gruyere cheese, or medium cheddar


  • 1.

    Preheat your oven to 350°. Place a 12” cast iron skillet or other large deep heavy sauté pan in the oven to preheat. Lightly oil a towel or folded paper towel with vegetable oil and evenly rub the hot pan, lightly coating it with oil just before using. You may also use a standard baking pan lined with parchment paper.

  • 2.

    Meanwhile grate the potatoes into a large saucepan, large enough to hold them and the cream. Add the cream, nutmeg, salt and pepper and bring the mixture to a simmer. This preheating step dramatically speeds up the oven time and evenly heats the potatoes. Stir in the cheese and then pour into the preheated pan. Bake for 45-60 minutes, until the pie has a deep golden brown crust. Loosen edges with a paring knife and Invert onto a serving platter while still warm. Cut into slices and serve with a flourish!

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