Cheesy Potato Pie

From chef michael smith from chef at home - placed here for safekeeping.

Preheat your oven to 350.

Place a 12 cast iron skillet or other large deep heavy saut 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.

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.

yukon gold potatoes, 35% cream, salt, ground black pepper, medium cheddar