Potato Custard

Flan aux Pommes de Terre

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 1 pound potatoes, sliced, rinsed, dried (as above)
  • cup butter
  • 8 ounces sweet onions, thinly sliced
  • 2 ounces thin slices prosciutto ham, rolled and shredded into a fine juliènne
  • cups heavy cream
  • 3 eggs
  • Salt, pepper, nutmeg


    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 gratin dish, the onions on top, then the potatoes, beat together the cream, eggs, and seasonings (only a breath of nutmeg), pour over the lot, and bake in a 425° to 450° oven for 20 minutes or until the cream has swelled and is barely solidified at the center.