A Retro Twist on a Classic

In the ever-evolving world of culinary delights, some dishes stand the test of time with their simplicity and heartwarming flavors. Today, we're diving into a recipe that combines the nostalgia of yesteryear with the sophistication of modern cuisine – the soft potato and robiola cheese flan. This dish is not just a recipe; it's a culinary time machine that takes you back to simpler times, with a flavor that says, “Hello, comfort!”

The Magic Begins with the Ingredients:

Our journey begins in the realm of ingredients, where each element plays a starring role. The new potato, with its tender skin and early harvest, is the undisputed protagonist. You’ll need about 1 kg of these little gems, best used when they are in their prime. Then enters the robiola – a cheese so delicate, it could make a grown chef weep with joy. Hailing from the lush valleys of Valtellina, this cheese adds a creamy, luxurious texture to the dish.

A Pinch of This, A Dash of That:

No dish is complete without its supporting cast. In this culinary performance, we see the entrance of lemon thyme, straight from the balcony garden to your kitchen. Its citrusy undertones are nothing short of a botanical standing ovation. Then, a classic duo makes an appearance: two whole eggs and about 40 g of grated Parmigiano Reggiano, adding depth and richness. For a hint of opulence, about 20 grams of high-quality butter tufts join the fray. And finally, a few drops of extra virgin olive oil make their grand entrance, ready to tie all the flavors together.

The Art of Preparation:

Preparing this dish is akin to conducting a symphony. Each step, each movement, must be executed with precision and grace. Begin by gently cleansing the potatoes of their earthly coats under running water. This isn’t just cleaning; it’s a ritual, a tribute to the humble potato.

Boiling the potatoes is a 25-minute meditation on patience and anticipation. As they bathe in their hot spring, your kitchen becomes a sanctuary of aromas. Post-bath, the potatoes need a little spa treatment – a gentle drying and a layout on a parchment-lined tray.

Here comes the fun part: with the grace of a ballet dancer, give each potato a gentle press with a wooden spoon. This isn’t a mash; it’s a nudge, a whisper to the potatoes to open up and embrace their destiny.

Creating the Flan Mixture:

Whisking together the robiola, Parmigiano, a drizzle of olive oil, and the fragrant lemon thyme leaves is like creating a potion. Add in the eggs one at a time, and you’ve got a mixture that’s smoother than a jazz saxophone solo on a rainy night.

The Finishing Touches:

Assemble the dish with the flair of an artist. Each potato is placed in the cheese mixture with precision, creating a tapestry of flavors. Dots of butter are the final brushstrokes on this masterpiece.

The Grand Finale:

Bake this concoction at 180°C for 20 minutes, and voilà! What emerges from the oven is not just a flan; it’s a testament to the timeless beauty of simple ingredients coming together in perfect harmony.


As you savor each bite of this soft potato and robiola cheese flan, remember that you’re not just eating a dish. You’re experiencing a story, a legacy of flavors passed down through generations, now sitting proudly on your plate. It’s easy, relatively economical, and a joy to create. Whether as a side dish or an appetizer, it’s a versatile star that’s sure to impress.

In a world constantly chasing the next culinary fad, this flan stands out as a beacon of timeless taste. It’s a reminder that sometimes, the best flavors are the ones that have been with us all along. So, go ahead, give it a try, and let the flavors of the past dance on your taste buds!