Name: Potato Custard (Flan aux Pommes de Terre)
Yield: Servings: 4
Cuisine: French
Ingredients: 1 pound potatoes, sliced, rinsed, dried (as above); 8 ounces sweet onions, thinly sliced; Salt, pepper, nutmeg; ⅓ cup butter; 2 ounces thin slices prosciutto ham, rolled and shredded into a fine juliènne; 3 eggs; 1½ cups heavy cream

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

1 pound potatoes, sliced, rinsed, dried (as above)
⅓ cup butter
8

Method

Sauté the potatoes in half the butter over a medium-low flame (somewhat higher than in the preceding recipe), salted, tossing them regularly after the first 7 or 8 minutes, until they are lightly colored and just cooked—about 20 minutes. Stew the onions in the remaining butter for from 20 minutes to ½ hour until melting soft.

Spread the shredded ham over the bottom of a lightly buttered