Baked potato and zucchini flan, with bacon and cheese…
As soon as the days begin to cool down, comes the desire to turn the oven back on and so, between one recipe and another you begin to prepare even those dishes that are a cuddle for the eyes and palate.
So it is for this potato and zucchini flan, rich in speck and melted cheese, an excellent hot dish, but also delicious at room temperature, a simple and delicious timbale, perfect for any occasion!
Are you ready to run in the kitchen with me? You will see, you will love this dish will make you fall in love!
Ingredients
Tools
Steps
To make this recipe it is necessary to obtain very thin slices, so it is essential to use a vegetable slicer. Peel and slice the potatoes, remove the the lower end from the zucchini and slice it too.
Grease a baking dish with a little olive oil, sprinkle with breadcrumbs and make a first layer of potatoes, spread the breadcrumbs, grated cheese and pepper, then spread more bacon and cheese slices.
Cover with a layer of zucchini and repeat with the potatoes.
Continue with grated cheese, breadcrumbs, pepper, speck and sliced cheese.
Cover with a last layer of zucchini and pour a glass of milk, it will help with the cooking.
Add a little more oil, sprinkle with cheese and breadcrumbs and bake in a static oven at 355 ºF for 45-50 minutes.
Take it out of the oven when you stick the inside of the flan with a toothpick and everything seems soft.
Let stand at least 20 minutes before serving, but our dish is very good even at room temperature, after a few hours of rest.
If you liked this Italian recipe, check this one out:
–Pasta with zucchini cream and ricotta;
–Rice timbale with ham and cheese;
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Varied doses for servings