Potato, Bacon, and Thyme Flan

Name: Potato, Bacon, and Thyme Flan
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: Potatoes 2.2 lbs; Smoked pancetta diced 7.1 oz; Grana Padano PDO cheese to grate 1.75 oz; Whole milk 1.4 tbsp; Eggs 3; Thyme 4 sprigs; Fine salt 0.8 tsp

it es br de fr

Gluten Free

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Makes: 8
Cost: Low

PRESENTATION

Potato flan with pancetta and thyme? Oh, it's a classic Northern Italian appetizer that somehow lands on festive tables when folks crave something both easy and a bit fancy. Really good stuff. These single-serving cakes offer pure comfort, thanks to soft mashed potatoes and a generous helping of smoked pancetta cubes mixed right into the batter. I mean, nutmeg adds a subtle warmth, making every bite more interesting. And look, what makes this potato flan stand out is the use of fresh thyme sprigs for an aromatic finish, giving you a nice hit of freshness as soon as you take a bite.

It's the kind of savory flan that works for a dinner party but doesn't require any fussy skills or hard-to-find ingredients. Pretty simple. The moist inside stays tender while the outside turns a little golden, and you know, the pancetta brings its own crispy edges that everyone seems to pick out first. Really really good. Across Central and Northern Italy, dishes like this pancetta flan sit alongside other fun starters such as leek flan with anchovy sauce or potato, cheese, and ham terrines. People love serving these as part of a spread for holidays or any special meal where you want to start things off with something rich and a bit refined.

You’ll notice the thyme in every forkful, blending right in but still giving off that earthy, tangy scent that pairs so well with the creamy potatoes. For real, as far as a thyme flan goes, this is an easy win, especially since it’s a breeze to make and always turns out tender and flavorful. So here's the thing: whether you’re looking for a simple way to dress up your next gathering or just want a break from the usual potato tart or pancetta quiche, this potato pancetta thyme recipe is one people remember. With a touch of Italian tradition and a lot of flavor, it’s the kind of appetizer that makes you look like you spent hours in the kitchen—even if you didn’t. Really.

How to prepare Potato, Bacon, and Thyme Flan

To prepare the potato, bacon, and thyme flan, start with the potatoes: wash them under running water 1, scrubbing with your hands to remove the dirt. Boil the potatoes in a pot 2 for about 20 minutes or until you can pierce them with a fork. When they are ready, drain them 3

and peel them with a small knife (4-5): to avoid burning yourself, you can use kitchen paper. Then mash the potatoes with a potato masher 6

and collect them in a bowl 7. Heat a pan, add a drizzle of oil 8 and the thyme leaves 9,

finally add the smoked bacon cubes 10. Sauté the bacon for about 7-8 minutes to make it crispy 11 and then mix the cubes into the mashed potatoes 12,

season with a teaspoon of grated nutmeg 13, add salt 14, milk 15, and mix.

Separately, crack the eggs and separate the whites from the yolks 16, add the yolks to the potato mixture 17, and then flavor with grated Grana Padano cheese 18.

Mix the ingredients with a wooden spoon to combine them all 19. Beat the reserved egg whites until stiff using a stand mixer or electric whisk (20-21).

Fold the beaten egg whites into the mixture 22 gently, mixing from bottom to top, trying not to deflate them. Now that the mixture is ready, take some aluminum molds (disposable ones are fine too) with a capacity of about 6 oz, brush the inside with butter 23, and then line the bottom and sides with parchment paper 34.

Transfer the mixture to the molds 25 and level the surface with the back of a spoon. Place the molds in a baking pan that can hold them all, fill the pan with about 1 inch of water 26, and bake the flans in a static oven at 350°F for 50 minutes (if using a convection oven, bake at 320°F for 40 minutes). Once cooked, remove the flans from the oven, let them cool slightly, then invert them onto a cutting board or serving plate. Your potato, bacon, and thyme flans are ready to be devoured!

Storage

You can store the potato, bacon, and thyme flans in the refrigerator for 3-4 days, well covered with plastic wrap. It's possible to freeze the cooked flans.

Tip

You can season the flans with other herbs like rosemary. If you prefer a more delicate taste, you can use cooked ham cubes instead of bacon. For a stronger flavor, replace Grana Padano with Pecorino cheese.

For the translation of some texts, artificial intelligence tools may have been used.

Potato, Bacon, and Thyme Flan

PRESENTATION

How to prepare Potato, Bacon, and Thyme Flan

Storage

Tip

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