How to make it

  • Butter your ramekins and line them with sheets of parchment paper. Preheat your oven at 350 F.
  • Peel the potatoes and cook them for 12 to 15 mns in salted boiling water. Let them cool a little before slicing them thinly. Or thinly slice the potatoes using mandoline slicer, then cook them for 5 mns in salted boiling water.
  • Cook the fennel for 15 mns in salted boiling water. Slice it thinly.
  • Peel and core the pear or apple. Slice it thinly (add a few drops of lemon to prevent oxydation).
  • Slice the onion and cook with garlic for 10 mns in olive oil, on low heat.
  • In a bowl, beat together the eggs, milk, chives and season with salt and pepper. Add the nutmeg.
  • Line slices of potatoes around the edge of the ramekin and place a few at the bottom. Keep them tight.
  • Continue with a layer of onions and a layer of fennel and pear or apple slices.
  • Continue with a layer of potatoes, thin slices of cheese, slices of pears or apple and fennel.
  • Finish with a layer of potatoes.
  • Pour the egg batter, making sure that it goes down all the way to the bottom.
  • Cook in the oven for 45 to 50 mns. Check whether the top potatoes are cooked and wait a few mns when taking out before unmolding on a plate.
  • Decorate with chives or asparagus tps and serve with a meat of your choice and a green salad.

Reviews & Comments 1

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    " It was excellent "
    leonora5 ate it and said...
    Fancy, delicious with amazing pics. Thanks!
    Was this review helpful? Yes Flag

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