Caramelized Onion and Potato Flan
Delight your taste buds with this elegant Caramelized Onion and Potato Flan, a savory masterpiece that combines layers of thinly sliced russet potatoes, sweet caramelized onions, and nutty Gruyère cheese. Enveloped in a rich custard of heavy cream, milk, and eggs, and delicately seasoned with fresh thyme and a hint of nutmeg, this flan bakes to golden perfection with a crisp, cheesy top and a velvety interior. Perfect as a comforting side dish or the star of a vegetarian meal, this dish pairs beautifully with a crisp green salad or your favorite roasted proteins. With its stunning presentation and decadent flavor profile, this flan is ideal for holiday gatherings, Sunday brunches, or any occasion that calls for a touch of culinary sophistication.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 units large yellow onions
- 3 units russet potatoes
- 1 cup heavy cream
- 0.5 cup whole milk
- 4 units eggs
- 1 cup Gruyère cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon nutmeg, freshly grated
Instructions
Preheat the oven to 375°F (190°C). Grease a 9-inch round baking dish or flan dish with butter or cooking spray and set aside.
Heat the butter and olive oil in a large skillet over medium heat. Slice the onions thinly and add them to the skillet.
Cook the onions, stirring frequently, until they are caramelized and golden brown, about 20-25 minutes. Reduce the heat as needed to avoid burning. Set the caramelized onions aside to cool slightly.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or sharp knife. Arrange the slices in a large bowl of cold water to prevent browning.
In a medium mixing bowl, whisk together the heavy cream, milk, eggs, salt, black pepper, nutmeg, and thyme leaves until well combined.
Drain the potato slices and pat them dry with a kitchen towel. Layer half of the potato slices evenly in the prepared baking dish.
Spread half of the caramelized onions over the potatoes, followed by half of the grated Gruyère cheese.
Repeat the layering process with the remaining potatoes, caramelized onions, and cheese.
Pour the cream and egg mixture evenly over the layered potatoes, ensuring it seeps through to the bottom.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20-25 minutes, or until the flan is golden brown on top and the potatoes are tender when pierced with a knife.
Let the flan cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1160 mg | 387% | |
| Sodium | 3681 mg | 160% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 34.9 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1615 mg | 124% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4856 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
