Montecarlo Style Potatoes with Rosemary & Garlic Mustard
Ingredients (4 portions)
• Large potatoes (4)
• Emmental cheese, grated (50 g)
• Comté cheese, grated (50 g)
• Cooking cream (4 tbsp.)
• Mustard Reine de Dijon rosemary & garlic (2 tbsp.)
• Chives (a few sprigs)
Step 1: Wash potatoes without peeling. Individually wrapped in aluminum foil and bake in oven for 50 minutes at 180°C.
Step 2: Cut each cooked potato in half lengthwise. Gently scoop out each half with a tablespoon and reserve the flesh.
Step 3: Mix the flesh with the mustard. Add the cream, chives, Emmental and Comté cheeses.
Step 4: Top potato halves with this mixture and bake under the broiler for 10 minutes.
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