I have been continuing to cook my way through Claire Thomson’s ” New Kitchen Basics” and am very much looking forward to her new book coming out in September which i have to confess to pre-ordering. These potatoes are based on a favourite french gratin dish popular in the Savoy Alps and just what you need after a day on the ski slopes, or walking in the mountains, or indeed any time.
Ingredients
- 4 Baking Potatoes
- 1 tbsp olive oil
- coarse sea salt
- 2 tbsps unsalted butter
- 2 tbsps plain flour
- 300 ml whole milk warmed
- 2 free range egg yolks
- 1 shallot ( optional) peeled and very finely chopped
- 4 slices smoked, cured or cooked ham roughly chopped
- 200 g mountain cheese, sliced or grated e.g. Reblochon, Gruyere, Taleggio
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 200 C / Fan 180/ Gas 6. Rub each potato in a little oil and coarse sea salt. Bake on a rack in the middle of the oven for about 50 minutes, until the flesh is cooked and the skins are crisp.
- Meanwhile make a white sauce. Melt the butter in a pan over a moderate heat then add the flour. Mix well with a wooden spoon and cook for about 2 minutes until the mixture starts to turn frothy.
- Mix in the milk, a little at a time, until fully incorporated then bring to the boil. Reduce the heat and cook for about 5 minutes until thickened and smooth.
- Season with salt and pepper to taste, remove from the heat and beat in the egg yolks. Cover and set aside,
- Cut the baked potatoes in half and use a spoon to scoop out the flesh, making sure you leave the skins unbroken. Roughly chop the potato on a chopping board and place in a mixing bowl.
- Add the shallot ( if using),the ham, cheese and about three quarters of the white sauce. Mix well.
- Using a spoon carefully spoon the mixture back into the potato skins until it is all used up. Spoon over the remaining sauce and place on a baking sheet.
- Return to the oven and bake for 10-15 minutes until golden and beginning to bubble at the edges. Remove from the oven and serve with a green salad and perhaps some cornichons.
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