Potato Flan
Cook Time
10 min.
Serving Size
6-12 servings
Great Tastes of Manitoba 2014-15
Ingredients
- 6 large Yukon Gold potatoes, thinly sliced
- 1 cup (250 mL) Parmesan cheese, grated or shredded
- 5 eggs
- 3 cups (750 mL) whipping cream
- 2 tsp (10 mL) salt
- 1 tsp (5 mL) pepper
- 1 Tbsp (15 mL) garlic, minced
Directions
| 1. | Line a 9×13” (3 L) baking pan with parchment paper and grease. Add a layer of potatoes to the pan and sprinkle layer with cheese. Repeat layers of potatoes and cheese until all the potatoes have been used. Whisk together eggs, cream, salt, pepper and garlic. |
| 2. | Pour mixture over potatoes, ensuring the layers are completely covered. Cover with foil and bake at 350°F (175°C) for 90 minutes. Uncover and cook an additional 10 minutes, until brown. Allow flan to cool slightly to “set” before serving. |
Recipe created by chef Ben Kramer
Tips
- Any milk or cream can be used in place of the whipping cream.
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