Croque Monsieur Jacket Potatoes
January 08, 2021
"From our weekday newspaper The West Australian."
- Serving Size: 1 (500.5 g)
- Calories 820.1
- Total Fat - 56.8 g
- Saturated Fat - 25 g
- Cholesterol - 1406 mg
- Sodium - 29702.3 mg
- Total Carbohydrate - 32.1 g
- Dietary Fiber - 3.3 g
- Sugars - 6.7 g
- Protein - 44.1 g
- Calcium - 522.8 mg
- Iron - 5.1 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.9 mg
Preheat the oven to 200C/180C fan forced.
Spread the salt over a baking tray and prick potatoes all over with a fork and place on top of the salt and roast for 50 minutes or until tender.
Cut a cross in the top of each potato (don't cut all the way through) and top with three-quarters of the ham.
Melt the butter in a saucepan over medium heat until foaming and add the flour and cook, stirring, for 1-2 minutes or until mixture is bubbling and then remove from heat and gradually stir in the milk until smooth and then stir over medium heat for 3 minutes or until thickened and now stir in mustards and 2/3 cup gruyère and stir until melted and smooth and now remove from heat and stir in egg yolks and season.
Increase heat to 220C/200C fan forced and divide bechamel among potatoes and top with the remaining ham and sprinkle with the remaining gruyère and season with pepper and bake for 18 minutes or until golden brown and remove from the oven and serve with salad leaves.
NOTES:- Get ahead: Roast the potatoes up to 2 days in advance (step 1). Store in an airtight container in the fridge. Proceed with step 3 of recipe on the day of serving.
A great way to use up leftover ham! Roast potatoes are stuffed with ham and a rich, mustardy bechamel sauce.
Tips & Variations
No special items needed.