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Potato and Garlic Flan

8 servings


No Added Sugars

Nutritional Facts Per Serving

7.7 g
27 g
2.6 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 200
  • Fat 7.3 g
    • Saturated   4.5 g
    • + Trans 
  • Cholesterol 21 mg
  • Sodium   268 mg
  • Carbohydrate 27 g
    • Fibre   2.6 g
    • Sugars  
  • Protein 7.7 g
    • Vitamin A 6 %
    • Vitamin C 37 %
    • Calcium 14 %
    • Iron 16 %


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.

Serving Suggestions

These potatoes make nice side dish for baked ham and roast beef, chicken or pork. Leftover potatoes, when pan-fried, make a nice base for poached eggs.

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