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Preheat oven to 425°F, with rack at center.
Grease a cast-iron skillet with a tablespoon of the butter.
Circle the potatoes in layers, seasoning with salt, pepper and nutmeg and dotting with pieces of butter as you go. Sprinkle in the defrosted chopped spinach as you go, as well. Pour over the half-and-half. Bring to boil and simmer 10 15 minutes. Reduce the half-and-half by half. Top with Gruyere and Parm and bake until golden, 10 to 15 minutes.