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Ingredients
- 6 large boiling potatoes (5 to 5 1/2 pounds)
- Small pinch of freshly grated nutmeg
- 3/4 cup milk
- Salt to taste
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 to 3 tablespoons unsalted butter
Method
- Put the potatoes in a large saucepan and cover them generously with cold water.
- Bring to a boil over medium heat and cook until the potatoes are tender but still a bit firm when pierced with a thin knife, 30 to 35 minutes.
- Drain the potatoes and let cool slightly.
- Preheat the oven to 400 degrees F. Generously butter a large baking dish.
- As soon as the potatoes are cool enough to handle, peel them, let cool to room temperature, and then cut them into 1/4-inch rounds.
- Layer the potato slices in the baking dish, slightly overlapping them.
- (The potatoes can be prepared ahead to this point, tightly covered, and refrigerated.)
- Mix the nutmeg with the milk and pour over the potatoes.
- Season lightly with salt.
- Sprinkle generously with Parmigiano and dot with the butter.
- Place the baking dish on the middle rack of the oven and bake until the cheese is melted and the potatoes are light golden on top, 15 to 20 minutes.
- Remove from the oven and let cool for a few minutes.
- Serve warm or at room temperature.
