Scalloped Potato Flan with Gruyère & Garlic

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Garlic, fresh
  • 3 lbs Yukon gold potatoes

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/4 tsp Nutmeg, grated
  • 1 1/2 tsp Salt or sea salt

• Dairy

  • 1 tbsp Butter
  • 8 oz Gruyere cheese, grated
  • 1 1/2 cups Heavy cream

Found on fivehearthome.com

Description

Directions

• Preheat the oven to 375°F.
• Prepare an 8- by 8- by 2-inch baking dish by greasing it with butter and lining it with parchment paper.
• In a large bowl, beat eggs. Whisk in cream, kosher salt, pepper, and nutmeg. Set aside.
• Lay the potatoes in overlapping rows until the bottom of the dish is completely covered. Sprinkle with a little bit of minced garlic and a handful of grated cheese. Repeat layers about halfway up the side of the dish. Pour half of the cream mixture over the potatoes, alternately lifting up the layers with a fork and then pressing down to ensure that the cream gets in between all of the layers. Repeat layering potatoes, garlic, and cheese until its all used up and you reach the top of the dish. Pour the rest of the cream mixture over the potatoes, once again lifting and pressing on the potato layers to make sure that there are not dry spots.
• Cover the dish with aluminum foil and bake for 1 1/2 hours. Remove the foil and bake for an additional 15 to 20 minutes, or until top is golden brown and potatoes in the center of the dish are tender when pierced with a small knife.
• Remove the flan to a wire rack and allow to cool for 15 minutes before placing a platter over the top of the dish. Carefully overturn the flan onto the platter and slice into serving-sized portions. Serve warm.