Prepare to be transported to the French countryside with a dish that will make your taste buds dance and your kitchen smell like a gourmet paradise! This Scalloped Potato Flan with Gruyere Garlic is not just a side dish – it's a creamy, cheesy masterpiece that transforms humble potatoes into an elegant culinary experience. Whether you're looking to impress dinner guests or treat yourself to a luxurious comfort food, this recipe promises to elevate your cooking game and create memories around the dining table.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 4 large potatoes, thinly sliced
- 1 cup grated Gruyere cheese
- 2 cloves garlic, minced
- 2 cups heavy cream
- 3 eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or a flan mold with butter to prevent sticking.
- Peel the potatoes and slice them thinly using a mandoline or a sharp knife, aiming for about 1/8 inch thickness. This will ensure even cooking and a creamy texture.
- In a medium bowl, combine the grated Gruyere cheese, minced garlic, salt, and pepper. Mix well to distribute the garlic and seasonings evenly throughout the cheese.
- In a separate large bowl, whisk together the heavy cream and eggs until fully combined. Season the mixture with a pinch of salt and pepper.
- Layer half of the sliced potatoes evenly in the bottom of the prepared baking dish. Sprinkle half of the Gruyere and garlic mixture over the potatoes.
- Pour half of the cream and egg mixture over the first layer of potatoes. Repeat the layering process with the remaining potatoes, Gruyere mixture, and finish with the rest of the cream and egg mixture.
- Gently press down on the layers with a spatula to ensure the potatoes are submerged in the liquid. This will help the flan set properly.
- Cover the baking dish with aluminum foil to prevent the top from browning too quickly. Place it in the preheated oven and bake for 40 minutes.
- After 40 minutes, remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Once cooked, remove the flan from the oven and let it cool for about 10 minutes before slicing. This resting period will help the flan set further, making it easier to serve.
- Slice the scalloped potato flan into wedges and serve warm. It pairs beautifully with a simple green salad or can be enjoyed as a side dish to your favorite protein.
Tips
- Slice Consistently: Use a mandoline or a sharp knife to ensure uniform potato slices. Consistent 1/8-inch thickness is key to even cooking and a smooth texture.
- Cheese Selection: Use freshly grated Gruyere for the best flavor. Pre-shredded cheese often contains anti-caking agents that can affect the texture.
- Room Temperature Ingredients: Let your eggs and cream sit at room temperature before mixing to ensure a smoother, more uniform custard.
- Don't Rush the Cooling: Allowing the flan to rest for 10 minutes after baking helps it set properly, making it easier to slice and serve.
- Prevent Burning: Cover with foil for the first part of baking to prevent the top from browning too quickly while ensuring the potatoes cook through.
- Serving Suggestion: Pair with a crisp green salad or serve alongside roasted meats for a complete meal that's sure to impress.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 15g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 160mg
