Potato, Red Onion and Cheese Flan

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Use a mature farmhouse Cheddar for this flan. It needs a robust flavour which will not come from an insipid cheese.


  • 4 medium potatoes, peeled
  • 3 oz (75 g) plain flour
  • 3 oz (75 g) wholewheat flour
  • 4 oz (110 g) butter
  • 1 oz (25 g) lard
  • 2 medium red onions, sliced
  • 4 oz (110 g) grated Cheddar cheese
  • 3 eggs
  • 8 fl oz (225 ml) cream
  • 2 fl oz (50 ml) milk
  • Sea salt and freshly ground black pepper


First make up the pastry by combining the flours and rubbing in 3 oz (75 g) of the butter and the lard until the mixture is crumbly. Add about 3 tablespoons of cold water and mix until the pastry forms a dough that leaves the bowl clean. Put in a polythene bag and chill for half an hour in the fridge, then remove and use to line an 8-inch pie dish.

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 gas mark 5/375°F/190°C for about 30–35 minutes.

‘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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