A holiday side dish from the Toronto chef. This dish is best made a day ahead, then portioned and reheated in a 400°F oven for 10-15 minutes.
1 tbsp unsalted butter
3 tbsp minced garlic
9 Yukon Gold potatoes, very thinly sliced (about 3 lb.)
1/2 lb. Gruyère cheese, grated
1-1/2 cups heavy cream
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp grated nutmeg
8" x 8" x 2" baking pan and parchment paper
Step 1: Preheat the oven to 375°F.
Step 2: 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.
Step 3: 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.
Step 4: 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.)
Step 5: Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes.
Serve with Donna Dooher's Perfect Turkey at Thanksgiving or Christmas.
Find more recipes from Donna Dooher in this Online TV segment.