Nonna’s Salami & Cheese Baked Potato Flan

This recipe for Potato Flan has been passed down for generations in our family.

It was originally a humble, comforting dish that my grandmother prepared with simple ingredients from her garden and the local market.

Having grown up in a small Italian town, she had learned to make the most of seasonal produce and whatever was available.

Nonna’s version of potato flan, with its mix of creamy mashed potatoes, cured meats and rich cheeses, became a signature dish at family gatherings and holidays.

Using leftover meats, such as ham and salami, was a clever way to turn leftovers into something hearty and delicious.

It was also a perfect way to feed a crowd, as it could easily be prepared in large quantities, served with a simple salad, and enjoyed by the whole family.

 

 

 

 

SERVINGS:4-6

Total Time Estimate:

• Active preparation time: ~20-25 minutes
• Cooking time: ~30-40 minutes
• Total time: ~1 hour to 1 hour 10 minutes

INGREDIENTS:

• 2.2 lbs (1 kg) potatoes
• 5.3 oz  mixed salami (such as cooked ham, salami, and mortadella), diced
• 7 oz cheese (a mix of mozzarella, fontina, or provolone), grated or cubed
• 2 large eggs
• 2/3 cup (150 ml) milk
• 3 tbsp butter
• 2 tbsp grated Parmigiano Reggiano cheese
• 1 small onion, finely chopped
• Salt and pepper, to taste
• A pinch of nutmeg

 

INSTRUCTIONS:

Prepare the potatoes:

Peel the potatoes and boil them in salted water for about 20 minutes, until tender (check with a fork).
Drain and mash them with a potato masher or fork in a large bowl.

Prepare the stir-fry:

In a skillet, melt the butter and sauté the chopped onion until soft and golden brown.
Add the diced cold cuts and sauté for 5 minutes, stirring well.

Prepare the mixture:

Add the sautéed onion and cold cuts, eggs, milk, nutmeg, a little pepper and grated Parmigiano cheese to the mashed potatoes.

Mix well until the mixture is smooth.
Incorporate the cheeses (mozzarella and fontina or caciocavallo) cut into cubes or grated. Stir gently to distribute the cheeses.

Bake the flan:

Butter a baking dish (about 8 x 8 inches) and pour in the potato mixture.

Level it well with a spatula.
Sprinkle the surface with a little grated Parmigiano cheese and, if you like, a knob of butter.

Baking:

Preheat the oven to 350°F.
Bake the flan and bake for about 30 to 40 minutes, until the surface is golden brown and crispy.

Serve:

Let the flan cool for a few minutes before serving so that it solidifies a bit and cuts better.

This baked potato flan with cured meats and cheeses is perfect as a main dish or as a rich and flavorful side dish.

It can also be prepared in advance and reheated before serving.

Enjoy!

 

Nutritional Facts

Serving Size: 1/6 of the casserole (approximately 1 cup)

Nutrient	Amount per Serving
Calories	320 kcal
Total Fat	21 g
– Saturated Fat	12 g
– Trans Fat	0 g
Cholesterol	105 mg
Sodium	480 mg
Total Carbohydrates	28 g
– Dietary Fiber	3 g
– Sugars	2 g
Protein	14 g
Vitamin D	1 mcg (5% DV)
Calcium	210 mg (15% DV)
Iron	2 mg (10% DV)
Potassium	650 mg (14% DV)
Vitamin A	320 IU (6% DV)
Vitamin C	15 mg (25% DV)

 

Nonna's Salami & Cheese Baked Potato Flan

This recipe for Potato Flan has been passed down for generations in our family.

It was originally a humble, comforting dish that my grandmother prepared with simple ingredients from her garden and the local market.

Having grown up in a small Italian town, she had learned to make the most of seasonal produce and whatever was available.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Notes

INGREDIENTS:

• 2.2 lbs (1 kg) potatoes
• 5.3 oz  mixed salami (such as cooked ham, salami, and mortadella), diced
• 7 oz cheese (a mix of mozzarella, fontina, or provolone), grated or cubed
• 2 large eggs
• 2/3 cup (150 ml) milk
• 3 tbsp butter
• 2 tbsp grated Parmigiano Reggiano cheese
• 1 small onion, finely chopped
• Salt and pepper, to taste
• A pinch of nutmeg

 

INSTRUCTIONS:

Prepare the potatoes:

Peel the potatoes and boil them in salted water for about 20 minutes, until tender (check with a fork).
Drain and mash them with a potato masher or fork in a large bowl.

Prepare the stir-fry:

In a skillet, melt the butter and sauté the chopped onion until soft and golden brown.
Add the diced cold cuts and sauté for 5 minutes, stirring well.

Prepare the mixture:

Add the sautéed onion and cold cuts, eggs, milk, nutmeg, a little pepper and grated Parmigiano cheese to the mashed potatoes.

Mix well until the mixture is smooth.
Incorporate the cheeses (mozzarella and fontina or caciocavallo) cut into cubes or grated. Stir gently to distribute the cheeses.

Bake the flan:

Butter a baking dish (about 8 x 8 inches) and pour in the potato mixture.

Level it well with a spatula.
Sprinkle the surface with a little grated Parmigiano cheese and, if you like, a knob of butter.

Baking:

Preheat the oven to 350°F.
Bake the flan and bake for about 30 to 40 minutes, until the surface is golden brown and crispy.

Serve:

Let the flan cool for a few minutes before serving so that it solidifies a bit and cuts better.

This baked potato flan with cured meats and cheeses is perfect as a main dish or as a rich and flavorful side dish.

It can also be prepared in advance and reheated before serving.

Enjoy!

Keyword baked potato, italian baked potato flan

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