Potato Flan
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INGREDIENTS 1 tablespoon unsalted butter
3 tablespoons minced garlic
9 Yukon Gold potatoes, very thinly sliced, about 3 pounds
1/2 pound gruyere, grated
3 eggs
1-1/2 cups heavy cream
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmegPreheat oven to 375 degrees.
Line the bottom and sides of an 8 x 8 x 2-inch 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 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 1-1/2 hours. (Remove the parchment paper from the top 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.
NOTE - This dish is best made a day ahead, then portioned and reheated in a 400 degree oven for 10 to 15 minutes.