Potato Flan

Photo: flickr user Zeetz Jones

Ingredients

1 tablespoon unsalted butter (15 mL)

3 tablespoons garlic, minced (45 mL)

9 Yukon Gold potatoes, very thinly sliced (about 3 pounds/1.5 kg)

pound Gruyere cheese, grated (250 g)

cup heavy cream (375 mL)

1 tablespoon kosher salt (15 mL)

teaspoon freshly ground black pepper (2 mL)

teaspoon grated nutmeg (1 mL)

Preheat the oven to 375 degrees F (190 degrees C).

Line the bottom and sides of the baking pan with parchment paper.

Rub the parchment paper with butter and a little bit of the garlic.

Lay the potatoes in overlapping rows to cover the bottom of the parchment paper.

Sprinkle with some of the cheese and garlic.

Repeat the layering process until all the potatoes, cheese and garlic have been used.

Whisk together the eggs, cream, salt, pepper and nutmeg.

Pour the egg mixture over the potatoes.

Press down on the potatoes to distribute the egg mixture.

Cover the dish with parchment paper and bake for 11/2 hours. (Remove the parchment paper for the last 20 minutes to brown the top.)

Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes.

6.0 servings

Saturday, February 13, 2010 - 4:58am

Anonymous