I really love single-serving “little things.” Everyone has their own, and arranged on a serving plate they always look attractive. Today’s recipe is for delicious potato flans made flavorful by cooked ham and cheese in the mixture. They are soft inside and slightly golden on top; made with a few ingredients, they suit any occasion perfectly. They are great prepared in advance: just warm them a few minutes before serving to restore their softness. They can be served as an appetizer or as a main, accompanied by a mixed salad or a nice side of sautéed mushrooms. I can guarantee kids will love them too. Turn on the oven, prepare the molds, and be surprised at how special a dish made with simple ingredients can be.
Other single-portion ideas you might like:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 6 Pieces
- Cooking methods: Microwave, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 6 potato flans
This recipe calls for peeling the potatoes. Don’t throw the peels away! They’re delicious and can be used in a very simple and tasty way. Click HERE and HERE for the recipes!
- 18 oz potatoes (weight after peeling and trimming)
- 3.5 oz cooked ham
- 1.4 oz Grana Padano, grated (or Parmesan + extra for sprinkling)
- 1 egg (medium)
- 1 sprig rosemary
- butter
- breadcrumbs
- nutmeg
- salt
- black pepper
Tools
- 1 Vegetable peeler
- 1 Container microwave-safe
- 1 Bowl
- 1 Potato ricer
- 6 Molds single-serving
- 1 Baking sheet
Preparation of the potato flans
First, cook the potatoes. I peeled, washed and cooked them in the microwave for 6 minutes at 900 W. Alternatively, you can steam them (peeled and cut) or boil them starting from cold salted water. In that case use whole potatoes with the skin on so they stay firm and don’t absorb too much water.
Meanwhile, roughly chop the cooked ham and set it aside.
When the potatoes are cooked, press them through a potato ricer, collect the puree in a bowl and let it cool slightly.
Then add the egg, a grating of nutmeg, a generous pinch of salt and a good grind of black pepper and give it a first stir.
Then add the cooked ham, the grated cheese and the chopped rosemary needles. Mix very well with a spoon to fully combine all the ingredients and adjust salt if necessary.
Butter six single-serving containers and dust them with breadcrumbs (I used a silicone mold but buttered it anyway).
Fill them with the potato mixture, leveling the surface well.
Bake the potato flans in a preheated static oven at 392°F for 15 minutes.
After this time, remove them from the oven, invert them onto a baking sheet lined with parchment paper, sprinkle with grated cheese and place a small pat of butter on each one.
Return them to the oven using the grill function for a few minutes, until they are nicely browned.
Remove from the oven and serve immediately, piping hot. Enjoy! Paola
