- Preparation time
- Cooking time
Preheat the oven to 425°F/200°C.
In a large saucepan or a pressure cooker, boil the potatoes in salted water over high heat, until tender.
It will take about 15-20 minutes. Drain and remove potato skins.
Mash the potatoes, stirring in the butter, the eggs and the parmesan cheese. Season with salt and pepper, and finally add the nutmeg.
Cut the fontina cheese into small pieces. In a small non stick pan cook the fontina and the fresh cream over gentle heat, until the cheese melts completely. Let rest in the refrigerator, until its consistency gets harder.
Butter 6 ramekins and bake for 15-20 minutes until golden on top.
Let rest for 5 minutes before serving.
Scoop the fontina mixture into a piping bag and pipe a wisp of the cheese cream on top of each flan.