- Preparation time
- Cooking time
- 5 medium 5 medium Potatoes
- 2 2 Eggs
- a pinch a pinch Nutmeg
- 1.5 cups 1,5 cups freshly grated Parmesan Cheese
- 2 oz 55 gr plus extra to grease the ramekins Unsalted butter
- 7 oz 200 gr Fontina Cheese
- 7 oz 200 gr Crème Fresh
- Salt and Pepper to taste
Preheat the oven to 425°F/200°C.
In a large saucepan or a pressure cooker, boil the potatoes in salted water over high heat, until tender.
It will take about 15-20 minutes. Drain and remove potato skins.
Mash the potatoes, stirring in the butter, the eggs and the parmesan cheese. Season with salt and pepper, and finally add the nutmeg.
Cut the fontina cheese into small pieces. In a small non stick pan cook the fontina and the fresh cream over gentle heat, until the cheese melts completely. Let rest in the refrigerator, until its consistency gets harder.
Butter 6 ramekins and bake for 15-20 minutes until golden on top.
Let rest for 5 minutes before serving.
Scoop the fontina mixture into a piping bag and pipe a wisp of the cheese cream on top of each flan.
5 thoughts on “Potato and cheese flan”
good article… Thanks for revealing your blog.
Love it, easy to make with a food processor
Made this dish and it was simply outstanding. Followed directions exactly. My husband loved it.
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