Twice-Baked Potatoes with Ham and Mushrooms

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. –Linda Avery.

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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Method
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.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.