Savoyarde Potatoes

• 1 recipe Dauphinoise potatoes
• 200 g Fontina, Gruyère or Emmental cheese, grated

Start with your Dauphinoise potato at room temperature. Using a small circular cutter, cut out 8 potato rounds from the tray. I usually use an upturned individual pudding mould or a coffee cup. Top each round with grated cheese and wrap around a piece of ham.

Roll out the pastry to the thickness of a pound coin and cut out 8 discs with a small side-plate or saucer. Gently mould the past