2 1/2 pounds Yukon or Red potatoes, peeled and sliced thin

1 Leek, washed and diced

4 to 6 tablespoons unsalted butter, melted and clarified

1 1/2 teaspoon kosher salt

Freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

1 T Grated Parmesan


  1. Preheat oven to 425 degrees.
  2. Heat 2 1/2 tablespoons of clarified butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat.
  3. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt. Drizzle 1/2 Tablespoon of melted butter over potatoes, and add a layer of the sauteed leeks, a sprinkle of nutmeg and the Parmesan. Add 2 more layers of potatoes and butter, finishing with butter. Press firmly to pack.
  4. Cover and bake at 425° for 30 minutes, or until potatoes are mostly cooked and a butter knife is easily inserted.
  5. Uncover and bake an additional 15 minutes or until potatoes are golden on the sides and bottom. Remove from oven and allow to set for 15-20 minutes. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate, sprinkle with additional Parmesan and parsley garnish.