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recipe • cheesevegetarian

Parmigiano Reggiano 40 months, Potato, Leek, Sour cream

Category cheesevegetarian
Persons 4

Parmigiano Flan

Put all ingredients together and blend until smooth. Put it in a baking tray and cover with clear film. Put in the oven and steam for 40 minutes at 90°C. To finish, fry the flan in a non-stick pan until golden brown on each side. 

400 g Baked Potato, cooked and peeled (baked for 50 min at 180°C in the oven)
100 g Parmigiano Reggiano 40 m.
50 g Cream
3 Eggs
3 Egg Yolks
Salt & Pepper

Baked Potato Sauce

Roast the skin one more time in the oven for about 15 minutes (170°C to 180°C). Heat water and add the roasted potato skin. Take away from the heat and let it brew like a tea for about 10 minutes. Strain the liquid. Before serving the sauce add leek oil, chopped chives and salt to season it. 

Skin form the baked potatoes
300 g Water
Salt
Leek Oil (Oil mixed with the green part of the leeks)
Chives

Crispy Potato Skin

Dry the skin for 3 hours in the oven (60°C to 70°C). Deep fry the skin and season with a little bit of salt. Then put it on a paper towel. 

Skin form the baked potatoes
Oil for deep frying
Salt

Leek Mayonnaise 

Put the egg yolk, some lemon juice and salt in a blender. Stir and slowly add the oil until smooth texture.

150 g Leek Oil (Oil mixed with the green part of the leeks)
1 Egg Yolk
Lemon Juice
Salt

Sour Cream Discs

Put sour cream 3 mm high on a baking sheet and freeze, then cut out small discs and leave in the freezer until serving

Sour Cream

To garnish

Place the Flan in the middle of a bowl, put the crispy potato skin on top. Top with a lot of Parmigiano Reggiano, leek mayonnaise, chives, herbs, spring onion and the sour cream discs. Pour the sauce over the dish at serving time.

Parmigiano Reggiano 40 m, grated
Chives
Grilled spring onions
Herbs
Frozen sour cream discs