Cheesy Potato Pie

From Chef Michael Smith from Chef at Home - placed here for safekeeping.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 8 Slices

Ingredients

• 7 -8  yukon gold potatoes, scrubbed
• 2  cups  35% cream
•  salt, to taste
•  ground black pepper, to taste
• 12  ounces medium cheddar or 12  ounces gruyere cheese, grated

Directions

1. 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. 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.