Potato And Garlic Flan Food

SCALLOPED POTATO FLAN WITH GRUYèRE & GARLIC

Steps:

• 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 it's 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.

POTATO AND GARLIC FLAN

Steps:

• Preheat the oven to 350 degrees F. Thinly slice the potatoes, and then rinse in cold water and pat dry. Lightly butter a 9-inch cast iron frying pan. Arrange, in a fan-like way, a 1/3 of the potato slices in the bottom. Sprinkle with 1/2 the garlic slices and 1/2 the rosemary. Drizzle with a little melted butter, season with salt and pepper, and sprinkle on a 1/3 of the cheese. Repeat these steps again. Top with the remaining potatoes. Season with salt and pepper. Pour in the chicken stock. Sprinkle on remaining with parmesan cheese. Cover, being sure the foil does touch the cheese, and bake 50-60 minutes, or until potatoes are tender. Uncover, turn the oven to broil, and broil potatoes until the top is golden brown. If desired, garnish with small sprigs of fresh rosemary. Note: It's important to use freshly grated Parmesan cheese in this dish as the dried, pre-grated variety won't melt the same.

SWEET POTATO FLAN

Steps:

• Reheat oven to 350 degrees F. Bake potatoes until soft throughout, about 1 hour. Cool, then peel and cut into chunks. Puree in a food processor--do not over mix--and reserve. Reduce oven to 325 degrees F.
• Prepare caramel and sauce following the same method as for Creme Caramel (recipe follows). Line a 3-quart Pyrex loaf pan with caramel and set aside on a level surface. Chill sauce.
• Combine custard ingredients in a large bowl and whisk in the sweet potato puree to combine. Pour through a strainer into lined loaf pan.
• Place inside a larger roasting pan. Pour in boiling water until it rises halfway up the sides of the loaf pan. Bake about 1 hour and 50 minutes. The center should feel firm when pressed.
• Set aside to cool about 1 1/2 hours. Cover with plastic wrap touching top. Refrigerate overnight or as long as 4 days.
• Run a knife along inside edge 2 or 3 times to loosen. When you press center, sides should pull away. Cover with a platter and quickly invert. Drain excess caramel into a bowl and strain into reserved cold sauce. Serve slices of flan on dessert plates. Top with chilled caramel sauce.

POTATO & BACON FLAN

Steps:

• Liberally butter a 9 inch non stick baking dish& line the bottom with parchment paper.
• Butter the parchment also.
• Place potatoes in salted water, bring to a boil& cook until tender- about 8 minutes.
• Drain& set aside.
• Cook the bacon in a saute pan over medium high heat until browned- or under the broiler (my preference).
• Blot excess fat from bacon with a paper towel, cut into 1 inch pieces& set aside.
• Cook the onions in a small amount of bacon fat until they begin to brown, about 5 minutes.
• Add to the bacon pieces& stir the mixture.
• Evenly layer 1/3 of the potatoes in the prepared baking dish.
• Season with salt& pepper.
• Scatter 1/2 the bacon/onion mixture& 1/2 the cheese on top.
• Repeat these layers and finish with the last 1/3 of the potatoes.
• Season to taste and dot with a few pieces of butter.
• Bake in a preheated 375F oven for 30 minutes or until starting to turn golden brown.
• Remove from the oven& let rest for 5 minutes.
• Cover with a piece of foil or parchment and, using your hand, gently compress the pie so it will hold together better.
• Run a thin spatula or knife around the edges& a little of the pan bottom to loosen the potatoes from the edge.
• Invert onto a serving platter, gently remove the parchment and cut into wedges or slices.

POTATO FLAN OLE

Steps:

• Preheat oven to 375 degrees fahrenheit. Grease an 11-inch pie plate or an 11 x 7 inch casserole dish.
• In a large bowl, mix the mashed potatoes and egg until smooth.
• Add flour, cornmeal, garlic powder, pepper, and 2 tablespoons olive oil. Blend well.
• Press into the bottom and up the sides of the prepared pan. Bake for 15 minutes.
• Spread picante sauce over the bottom of the crust. Top with chicken, cheese, and parsley. Drizzle the remaining 2 tablespoons of oil over top.
• Bake for 25 minutes. Serve hot with sour cream and guacamole.

CARAMELIZED ONION AND POTATO FLAN

Steps:

• In large frying pan over medium heat, saute onions in butter until deep golden brown, about 20 minutes. Cook slowly to caramelize.
• Grease a 9" x 13" or large round baking dish. Layer half the potatoe slices in a shingle fashion and season. Top with half the onions and cheese. Repeat next layer, ending with cheese.
• Bake at 350F for 50 minutes, or until potatoes are fork tender. Cut in squares or wedges to serve.