Peel the potatoes and cut them into 2" disks.
Place them in a large pot with enough water
to cover and cook until boiling; reduce the
heat, cover and simmer for about 10 minutes
or so, until the potatoes are fork tender.
Drain, and place in a large oven-proof casserole
Melt the butter and brown sugar in a small
saucepan, and stir in the salt, pepper, nutmeg,
and grape juice. Pour the mixture over the potatoes.
Arrange a walnut, a cranberry or two, and a marshmallow in and around each potato
for decorative effect.
Bake for 50 – 60 minutes.
Remove from oven and serve immediately.