Set oven to 425F.

Peel and grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds, using your hands to move the grated potatoes around, until the water runs clear.

Take a handful of the rinsed grated potatoes and squeeze the excess water out, then place a tea towel. Wrap tightly and squeeze any remaining liquid over the sink. Transfer the potatoes to a bowl. Repeat with remaining potato. You should have about 4 cups of shredded potato.

Heat a large skillet over medium heat. Add the ghee or butter. Add the potatoes and stir to coat the potatoes well with the ghee. Cook down till beginning to turn golden and just starting to crisp up. Season with salt, pepper and paprika.

Transfer the shredded potatoes into a 9 inch tart pan or pie dish. Use a large spoon to spread the hash browns over the base and side of the pie dish.

Use your hands or the spoon to pat down the base of the hash brown crust so it is fairly firmly packed.

Spray the hash brown crust lightly with oil spray (I use olive oil spray).

Bake the crust until the crust is golden brown and crisped, about 30 minutes. Set onto a cooling rack.

Peel and quarter (or eighths if large) the potatoes and place into a pot with salted water just covering the potatoes. Bring to a boil and then reduce to a simmer. Cook till just tender. A knife should slide in without resistance, but they shouldn't be crumbling apart.

Drain. Use a potato ricer (or your preferred method) to mash the potatoes. Place in a large bowl. Add in the butter, and then a portion of the cream or milk. Stir through. Use more milk if needed to get the potatoes creamy without being either stiff or too loose. Add in the salt, pepper and nutmeg, and stir through. Taste and re-season if desired. Add in the egg yolks and stir through. Finally fold in the shredded cheese.

Spoon the mashed potatoes into the hash brown crust. Press firmly. Smooth out the top.

Slice the potatoes finely (I set my mandolin to 1/16th of an inch). Place these in a bowl and drizzle with olive oil. Toss to coat well.

When ready to assemble, dot the mashed potatoes with the 2 tsp of butter. Layer the potato slices evenly over the mashed potato filling. Bring them in close together, as they will shrink as they bake in the oven. Sprinkle with maldon or finishing salt.

Place on a baking sheet and then place the baking sheet onto a rack set in the top third of the oven. Bake till the scalloped potatoes are cooked through and turning golden brown, about 20-30 minutes.

Let cool about 10 minutes before slicing into the pie.