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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 5 |
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This is a recipe I adapted from Bea at La Tartine Gourmande. It's not hard to do but makes for a beatiful presentation. Ingredients:
2 1/2 lbs potatoes, half yukon gold, half sweet potatoes |
1 large fennel |
1 fuji apple |
1 large onion |
goats cheese and old cheddar, enough to make a layer of each in every ramekin |
2 eggs |
2 cloves garlic, minced |
1/3 cup 1% milk |
1/3 cup heavy cream |
a dash of nutmeg |
salt and pepper |
olive oil |
steamed asparagus to garnish |
Directions:
1. Butter your ramekins and line them with sheets of parchment paper.
2. Preheat your oven at 350 F.
3. Peel and thinly slice the potatoes and cook them for 5 to 7 mns in salted boiling water.
4. Slice the fennel thinly and cook for 7 mins in salted boiling water.
5. Peel and core the apple. Slice it thinly (add a few drops of lemon to prevent oxydation).
6. Slice the onion and cook if for 10 mins in olive oil with the garlic, until soft.
7. In a bowl, beat together the eggs and milk, and season with salt and pepper. Add the nutmeg.
8. Line slices of potatoes around the edge of the ramekin and place a few at the bottom. Keep them tight.
9. Continue with a layer of onions and a layer of fennel and pear slices and cheese.
10. Continue layering until you run out of room.
11. Pour in the egg batter, making sure that it goes down all the way to the bottom.
12. Cook in the oven for 45 to 50 mins. Check whether the top potatoes are cooked and wait a few mins when taking out before unmolding on a plate
13. Garnish with asparagus tips, (I served the rest of the asparagus separately in a balsamic vinaigrette with parmesan).
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