Pommes de terre au jambon et aux champignons
by Joël Robuchon
from The Complete Robuchon
(Alfred A. Knopf, 2008)
Serves 6
The potatoes recommended in this recipe are not readily available in the U.S. Yukon Gold is a good choice.–David Leite
convert Ingredients
2 1/2 pounds medium-sized potatoes, preferably BF 15 or eestelings, scrubbed but not peeled
10 tablespoons butter
4 egg yolks
6 ounces white button mushrooms, stem ends trimmed, washed, and cut into1/8 -inch slivers
1/2 pound ham, cut into 1/4-inch dice
1/2 cup (2 1/2 ounces) grated Parmesan cheese
Salt
Pepper
Grated nutmeg
1 tablespoon minced chervil
1 tablespoon minced parsley
1 cup (3 ounces) freshly grated Gruyere cheese
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Directions
1. Preheat the oven to 410°F (210°C).
2. Lay the potatoes on a baking sheet and roast for 25 minutes. Flip them over and roast 25 minutes more. Remove them but do not turn off the oven.
3. Slice the potatoes in half lengthwise. Carefully scoop out the flesh, leaving the skin intact. Put the flesh in a bowl and mash it with a fork. Mash in the butter and egg yolks, then add the mushrooms, ham, Parmesan, 1 tablespoon salt, 1 teaspoon pepper, and a dash of nutmeg. Mix in the minced chervil and parsley and stir well to make sure the mixture is evenly combined.
4. Lower the oven temperature to 350°F (180°C). Fill the hollow potato skins with the seasoned flesh, smoothing the top of each one well with the back of a spoon. Arrange the stuffed potato halves in a baking dish and sprinkle with the Gruyere. Bake for 20 minutes, until the cheese has melted and is prettily browned.
Recipe © 2008 by Alfred A. Knopf. All rights reserved.
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[TeAntae Turner] Though not the quickest recipe to make, it yields pleasing results and is something I’d easily make again. A person with basic cooking skills could pull off this dish and feel proud to serve it to guests. It’s also a recipe that anyone can use as a base to experiment with other add-ins such as vegetables and/or meats. The only issue you’ll need to deal with is the potato selection. Yukon Golds are delicious, but size varies greatly—one can purchase them small, or even up to half the size of an average russet. This will affect the initial baking time, so use your best judgment for doneness.
[Dan Kraan] This is a great way to make a one-pan meal. There’s a delectable combination of flavours in this, and they all come through to make this recipe work. There’s a lot of filling, so don’t be afraid to heap it into the potato skins. For me, 2 1/2 pounds equaled four medium-sized Yukon Gold potatoes. The plentiful filling allowed me to either serve the potatoes as a side for up to eight people, or with a light salad as a meal for four. To save time on the day of the meal, I cooked the potatoes the night before.
[Brenda Carleton] I used Yukon Golds for this recipe, which was a nice change to ordinary twice-baked potatoes. The long roasting time produced great potatoes, and I liked the addition of the egg yolks, and all that butter. The flavour combination of the melted Gruyère, ham, mushrooms, and nutmeg was a winner. Unfortunately, I couldn’t find chervil, but I think a sprinkle of chives would be yummy, too. Mashing the filling with a fork and adding the mushrooms and ham made a fairly chunky mixture, which I grew to really like (I usually prefer a creamy texture). This is a very simple recipe to make, but one that’s delicious and slightly different. It’s definitely a winner.