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Ingredients

290g (1 cup) rock salt
12 small (about 1.2kg) white potatoes, washed
250g leftover leg ham, finely chopped
50g butter, chopped
2 1/2 tablespoons plain flour
375ml (1 1/2 cups) milk
2 teaspoons Dijon mustard
1 teaspoon wholegrain mustard
80g (1 cup) coarsely grated gruyère
2 egg yolks
Salad leaves, to serve

Method

Step 1 Preheat the oven to 200C/180C fan forced. Spread the salt over a baking tray. Prick potatoes all over with a fork. Place on top of the salt. Roast for 50 minutes or until tender.
Step 2 Cut a cross in the top of each potato (don't cut all the way through). Top with three-quarters of the ham.
Step 3 Melt the butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture is bubbling. Remove from heat. Gradually stir in the milk until smooth. Stir over medium heat for 3 minutes or until thickened. Stir in mustards and 2⁄3 cup gruyère. Stir until melted and smooth. Remove from heat. Stir in egg yolks. Season.
Step 4 Increase heat to 220C/200C fan forced. Divide bechamel among potatoes. Top with the remaining ham. Sprinkle with the remaining gruyère. Season with pepper. Bake for 18 minutes or until golden brown. Remove from the oven and serve with salad leaves.

Croque monsieur jacket potatoes

How to make Croque monsieur jacket potatoes

Ingredients

Method