10 x 200 g baked jacket potatoes
100 g butter
salt, pepper and nutmeg
25 g melted butter
100 g butter
salt, pepper and nutmeg
25 g melted butter
method
1. Cut the potatoes in half lengthways, remove the pulp with a spoon, and place it in a basin.
2. Crush with a fork, then add the butter, salt, pepper and nutmeg and mix with a wooden spatule.
3. Heat an omelette pan, cover the base with some of the butter and allow to get hot.
4. Add the potato mixture to a depth of 3 cm, flatten it and sprinkle with melted butter.
5. When turned out of the pan, make a depression in the centre, fill with cream and sprinkle with grated cheese and melted butter and either serve as it is or put into an oven or under a salamander grill until the surface is golden.
6. Alternatively, the mixture can be moulded into 4 cm diameter cakes, marked trellis-fashion, shallow fried in clarified butter and oil, then finished with cream and cheese.
2. Crush with a fork, then add the butter, salt, pepper and nutmeg and mix with a wooden spatule.
3. Heat an omelette pan, cover the base with some of the butter and allow to get hot.
4. Add the potato mixture to a depth of 3 cm, flatten it and sprinkle with melted butter.
5. When turned out of the pan, make a depression in the centre, fill with cream and sprinkle with grated cheese and melted butter and either serve as it is or put into an oven or under a salamander grill until the surface is golden.
6. Alternatively, the mixture can be moulded into 4 cm diameter cakes, marked trellis-fashion, shallow fried in clarified butter and oil, then finished with cream and cheese.
serving amount
serves 10
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