There’s something irresistible about layers of thinly sliced potatoes combined with creamy cheese and savory accents. This Potato Flan takes the humble spud to new heights with its combination of stracchino cheese cream, melty mozzarella, and savory mortadella. Perfect for family gatherings, dinner parties, or simply when you crave something comforting and substantial, this dish delivers rich flavor in every forkful. The crispy top layer provides a wonderful textural contrast to the creamy interior, creating a truly satisfying culinary experience.
Ingredients
For the stracchino cream:
- 280g (10 oz) stracchino cheese
- 60ml (¼ cup) milk, warmed
- 2 tablespoons tomato paste
- A splash of water
For the potato layers:
- 1.2kg (2.6 lbs) potatoes (Note: corrected from 12kg, which would serve a very large crowd!)
- 3 tablespoons olive oil, plus extra for drizzling
- Salt to taste
- Freshly ground black pepper to taste
- 50g (½ cup) grated Parmesan cheese
- 40g (½ cup) breadcrumbs
- 1 tablespoon fresh rosemary, finely chopped
For the filling:
- 180g (6.3 oz) mozzarella cheese, shredded or cubed
- 70g (2.5 oz) mortadella, thinly sliced and torn into pieces
Instructions
- Prepare the stracchino cream: In a small bowl, mix the tomato paste with a splash of water to thin it slightly. In a separate medium bowl, crumble the stracchino cheese using a fork. Add the warm milk gradually while stirring until smooth and creamy. Incorporate the diluted tomato paste and mix until well combined. Set aside.
- Prepare the potatoes: Peel the potatoes and slice them very thinly (about 2-3mm thick), using a mandoline if available for even thickness. Immediately place slices in a bowl of cold water to prevent browning. Once all potatoes are sliced, drain thoroughly and pat dry with kitchen towels to remove excess moisture.
- Season the potatoes: In a large bowl, combine the dried potato slices with salt, pepper, olive oil, and finely chopped rosemary. Toss gently to coat evenly. Add most of the Parmesan cheese (reserve some for topping) and most of the breadcrumbs (also reserve some). Mix carefully to distribute all ingredients without breaking the potato slices.
- Preheat the oven: Set your oven to 180°C (350°F), preferably with the fan function if available.
- Assemble the flan: Generously grease a non-stick baking dish (approximately 24 x 18 cm or 9.5 x 7 inches) with olive oil. Create the first layer by arranging potato slices in a slightly overlapping pattern. Spread one-third of the stracchino cream over the potatoes, then scatter one-third of the mortadella pieces and one-third of the mozzarella. Repeat this layering process two more times, finishing with a layer of potatoes.
- Top the flan: Sprinkle the reserved breadcrumbs and Parmesan cheese over the top layer of potatoes. Drizzle with a little olive oil to help achieve a golden, crispy crust.
- Bake to perfection: Place the baking dish in the preheated oven and bake for 50-55 minutes, until the top is golden brown and crispy, and a toothpick inserted into the center slides through the potatoes easily. If the top begins to brown too quickly, loosely cover with aluminum foil and continue baking.
- Rest before serving: Remove from the oven and allow the flan to rest for 15 minutes before cutting. This resting period is essential to allow the layers to set and makes serving much easier.
Nutritional Information and Timing
Preparation time: 30 minutes Cooking time: 50-55 minutes Resting time: 15 minutes Total time: 1 hour 35-40 minutes Servings: 8
Nutritional information (per serving):
- Calories: Approximately 320
- Protein: 12g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 3g
- Sodium: 450mg (varies based on added salt)
Cooking Tips and Tricks
- Consistent slicing: For even cooking, try to cut all potato slices to the same thickness. A mandoline slicer is ideal for this purpose.
- Thorough drying: Ensuring the potato slices are completely dry before seasoning prevents excess moisture in the final dish and helps achieve better browning.
- Cheese substitutions: If stracchino is unavailable, cream cheese mixed with a little sour cream makes a good substitute. The texture should be creamy and spreadable.
- Testing doneness: Insert a sharp knife or toothpick into the center of the flan—it should slide through the potato layers with little resistance when properly cooked.
- Serving suggestion: Cut into squares while still warm, but not hot, for the cleanest portions. A sharp knife dipped in hot water between cuts helps create neat servings.
Variations and Substitutions
- Meat options:
- Replace mortadella with prosciutto or ham for a different flavor profile
- Use cooked and crumbled sausage for a heartier version
- Omit meat entirely and add sautéed mushrooms for a vegetarian alternative
- Cheese variations:
- Substitute fontina or provolone for mozzarella for more pronounced flavor
- Use a mixture of cheeses like Gruyère, Emmental, and mozzarella for complexity
- For a stronger flavor, incorporate some crumbled blue cheese between layers
- Herb enhancements:
- Add fresh thyme or sage in addition to or instead of rosemary
- Include 1-2 minced garlic cloves in the potato seasoning
- Mix dried Italian herbs into the breadcrumb topping
- Vegetable additions:
- Layer in thinly sliced zucchini or eggplant
- Include sautéed spinach or kale between potato layers
- Add caramelized onions for sweetness and depth
- Creamier version:
- Pour 120ml (½ cup) of heavy cream over the assembled flan before baking
- Add a touch of nutmeg to the stracchino cream for classic warmth
Frequently Asked Questions
Can I prepare this flan ahead of time?
Yes! You can assemble the entire dish up to 24 hours in advance, cover with plastic wrap, and refrigerate. Remove from the refrigerator 30 minutes before baking to take the chill off, and you may need to add 5-10 minutes to the baking time.
What’s the best potato variety to use for this recipe?
Yukon Gold or Russet potatoes work best. Yukon Golds have a naturally buttery flavor and hold their shape well, while Russets create a fluffier texture.
Why did my potatoes not cook through?
Slices that are too thick or uneven can result in undercooked potatoes. Ensure slices are thin (2-3mm) and consistent. Also, packing the layers too tightly can inhibit heat distribution.
Can I freeze this potato flan?
Yes, though the texture may change slightly. Bake completely, cool thoroughly, then wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 160°C (320°F) oven until hot throughout.
What can I serve with potato flan?
This hearty dish pairs beautifully with a crisp green salad dressed with lemon vinaigrette to balance the richness. It also works well alongside roasted vegetables or as part of a buffet with cured meats and antipasti.
Storage and Make-Ahead Tips
Refrigerator storage: Tightly cover leftovers and refrigerate for up to 3 days.
Freezer storage: This dish can be frozen after baking. Cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 2 months.
Reheating method: For the best texture, reheat refrigerated portions in a 160°C (320°F) oven for about 20 minutes until heated through. Cover with foil if the top starts to brown too much. Microwave if necessary, but the texture won’t be as good.
Make-ahead components:
- Slice and soak potatoes up to 24 hours ahead, storing them submerged in water in the refrigerator
- Prepare the stracchino cream up to 2 days in advance, keeping it covered in the refrigerator
- Shred cheese and slice mortadella a day ahead, storing separately in airtight containers
Serving tip: For an elegant presentation, let the flan cool for 30 minutes, then carefully invert onto a serving platter to showcase the beautifully layered potatoes before cutting into portions.
This Potato Flan transforms humble ingredients into a showstopping dish that’s sure to impress. The combination of creamy stracchino, melty mozzarella, and savory mortadella nestled between layers of perfectly seasoned potatoes creates a symphony of flavors and textures. Whether served as a substantial side or the star of a meal, this flan is comfort food at its finest!
