2) Brush a medium-size, non-stick or well seasoned heavy based frying with a little melted butter. If the handle is not oven proof, wrap in several thicknesses of foil.
3)Arrange a layer of overlapping potato slices over the bottom of the pan in concentric circles. Drizzle the surface with a little butter and season with salt and pepper. Repeat the layers twice more drizzling each with a little melted butter and seasoning ternating salt, pepper and then nutmeg on the last layer. Reserve the remaining butter.
3) Place the pan over medium-low heat and cook until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking.
4) Peheat the oven to 180C/Gas4.
5)Lightly brush a plate the diameter of the pan with melted butter and place over the potatoes. Holding the plate firmly in place, gently flip the pan over. Add the reserved butter to the pan and slide the potatoes back in. Put the pan in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through.
6) Slide the potato cake onto a serving dish. Slice into wedges, sprinkle with some grated Parmesan cheese and serve.