Potatoes Ardennaise

Ingredients

• medium potatoes (Holland variety)
• 4 egg yolks
• 150 grammes butter
• 300 grammes lean ham
• 100 grammes mushrooms
• 80 grammes Parmesan cheese
• 10 grammes salt
• pinch pepper
• pinch nutmeg
• 1 spoonful parsley and chervil

Instructions

1. Bake medium Holland potatoes in the oven until tender. Split each potato in half lengthwise and hollow out carefully, reserving the pulp in a bowl.
2. Work the potato pulp with a fork and combine with the following per 200 grammes of pulp: 4 egg yolks, 150 grammes of butter, 300 grammes of lean ham cut into brunoise (small dice), 100 grammes of chopped mushrooms, 80 grammes of grated Parmesan, 10 grammes of salt, a pinch of pepper, a pinch of nutmeg, and 1 spoonful of chopped parsley and chervil.
3. Mix thoroughly. Fill the potato shells with this mixture, smooth the surface, and sprinkle with grated cheese. Pass through a hot oven for 20 minutes and glaze under the broiler at the last moment.