Jamie Oliver's Potato Flan
6 servings
60 minutes
Jamie Oliver's potato flan is an exquisite dish of European cuisine that combines the tenderness of young potatoes with the rich flavor of cheese and spicy notes of tarragon. Its roots lie in the traditions of French gastronomy, where dishes with eggs, cream, and baked vegetables hold a special place. Light and airy yet hearty, this flan is perfect for a cozy family dinner or a festive feast. Baked to a golden crust, it exudes an appetizing aroma of nutmeg and Dijon mustard that adds depth to its flavor. Served warm or at room temperature, it pairs wonderfully with a green salad or a glass of white wine. It is a true symphony of flavors in one dish that reveals Jamie Oliver's mastery and philosophy — to cook simply, deliciously, and with soul.
1
Clean the young potatoes and cut them into cubes about 1 cm.
- New potatoes: 300 g
2
Fill it with water and boil for 6-7 minutes until soft, but do not overcook.
- New potatoes: 300 g
3
Drain the water and cool the potatoes
- New potatoes: 300 g
4
Mix sour cream and Dijon mustard with a mixer
- Sour cream 20% fat: 300 g
- Dijon mustard: 2 tablespoons
5
With the mixer running, add 6 eggs to the mixture and add nutmeg.
- Chicken egg: 6 pieces
- Nutmeg: 1 tablespoon
6
Grate hard cheese ideally cheddar on a fine grater, which can be replaced with any hard but not too salty cheese.
- Hard cheese: 100 g
7
Heat a tablespoon of olive oil in a pan and sauté the green onions cut into 3 cm long pieces.
- Olive oil: 1 tablespoon
- Spring onion: 12 stems
8
Preheat the oven to 195°C
9
Grease a 22 cm diameter baking dish with butter, layer it with potatoes and onions, and sprinkle with ¾ grated cheese. Pour the liquid mixture from the mixer over it and top with finely chopped tarragon and the remaining cheese.
- Butter: 1 tablespoon
- New potatoes: 300 g
- Spring onion: 12 stems
- Hard cheese: 100 g
- Tarragon: 2 tablespoons
- Hard cheese: 100 g
10
Bake for 30 minutes, then leave in the turned-off oven to cool for another 15 minutes.
11
Equally good both hot and cold (but not from the fridge, at room temperature)
