Directions

1. Peel and slice the Yukon gold potatoes thinly (approximately 2 mm) with a mandolin. This will allow them to cook through and glue together evenly with the cheese and milk.
2. Proof a 12 x 18-inch pan with oil and 2 tablespoons of milk.
3. Create thin layers of potatoes and season with ground pepper, nutmeg and salt. Add cheese and drizzle olive oil. Continue to create layers without adding milk. 
4. Once the layers are assembled, carefully pour the milk slowly on the sides and around to ensure the liquid doesn’t disturb the layers.
5. Tap the tray on the counter delicately a few times. Cover with foil and bake at 425°F degrees for 30–35 minutes. 
6. Then cook uncovered for another 10–15 minutes or until golden. 
7. Portion into single servings in a small bake-proof porcelain or cast-iron dish, approximately 4 x 6 inches.
8. Garnish with Saputo Parmesan before serving.