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Baked potatoes with strips of ham and béchamel mustard
(4 portions)
Time required: approx. 45 minutes
800 g of mealy potatoes
3 tbsp olive oil
Salt with iodine
Black pepper
30 g butter
2 tbsp flour
250 ml meat stock
200 g sweet cream
3 tbsp grainy mustard
1/2 TL grated horseradish
300 g Abraham Westphalian bone ham
3 tbsp chopped chives
Wash the potatoes and cut in half lengthways. Brush the cut surfaces with oil. Brush the remaining oil onto a baking try and place the potatoes on the baking tray with the cut surfaces facing upwards. Sprinkle salt and pepper thinly and evenly over the potatoes. Bake in a preheated oven at 200 C for around 35 minutes. Heat the butter in a saucepan, sprinkle in the flour and allow to brown lightly. Add the stock and the cream, leave to simmer for around 10 minutes. Spice the sauce with the mustard, horseradish and a little salt and pepper. Cut the ham into narrow stripes and arrange on 4 plates together with the baked potatoes and the mustard béchamel sauce. Serve sprinkled with the chopped chives.
Serve with a salad of your choice.
Bon appetit!
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