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Croque monsieur jacket potatoes
Croque monsieur jacket potatoes
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Delicious ham-stuffed roast potatoes with creamy mustard bechamel.
Ingredients:
  • 290g (1 cup) rock salt
  • 12 small (about 1.2kg) white potatoes, washed
  • 250g leftover leg ham, finely chopped
  • 50g butter, chopped
  • 50.00 ml plain flour
  • 375ml (1 1/2 cups) milk
  • 11.80 gm Dijon mustard
  • 5.90 gm wholegrain mustard
  • 80g (1 cup) coarsely grated gruyère
  • Salad leaves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced and spread salt on a baking tray. Prick potatoes all over with a fork, then place them on top of the salt. Roast for 50 minutes or until tender.
  • Make a cross-shaped slit on the top of each potato without cutting through completely. Then generously layer each potato with three-quarters of the ham.
  • In a saucepan over medium heat, melt the butter until it starts foaming. Add flour and cook while stirring for 1-2 minutes until the mixture is bubbling. Take off the heat. Slowly whisk in the milk until smooth. Cook over medium heat for 3 minutes until thickened. Add mustards and 2⁄3 cup gruyère, stirring until melted and smooth. Remove from heat, then mix in the egg yolks. Season to taste.
  • Preheat oven to 220C/200C fan forced. Spread bechamel over potatoes, then layer with remaining ham and gruyère. Season with pepper. Bake for 18 minutes until golden brown. Serve hot with salad leaves.

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