First make up the pastry by combining the flours and rubbing in
Boil or steam the potatoes until tender. Melt the remaining butter and allow the onions to cook gently, without browning, for 5 minutes.
Slice the potatoes and layer them in the flan case with the onions and cheese. Beat the eggs with the cream and milk and season. Pour into the flan case, and bake at
‘If there is a vegetable which is taken for granted it is the humble potato; it is expected twice a day and received twice a day in that spirit of resignation to one’s fate that is characteristic of the Christian husband.’
Marcel Boulestin, 1932.
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