1226 Pommes à l’Ardennaise

Method

Bake some medium-sized Dutch potatoes and when cooked cut them in half lengthways, remove the insides and place this in a basin. Mix with a fork and add per 500 g (1 lb 2 oz) potato, 4 egg yolks, 150 g (5 oz) butter, 300 g (11 oz) finely diced lean ham, 100 g ( oz) chopped mushrooms, 80 g (3 oz) grated Parmesan, 10 g ( oz) salt, a pinch of pepper, a pinch of grated nutmeg and 1 tbs mixed chopped parsley and chervil.

Mix all together well and refill the half sections of the potatoes; smooth the surface, sprinkle with grated cheese, place in a medium oven for 20 minutes and gratinate at the last moment.

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