Dauphinoise potatoes with Serano ham

A recipe from cooking-ez.com

For 40 rosettes, you will need:

• 1 300 g potato purée
• 2 2 egg yolks
• 3 50 g smoked ham
• Total weight: 390 grams

Times:

Preparation	Cooking	Start to finish
20 min.	20 min.	40 min.

Step by step recipe

• 1: Put 300 g potato purée into a bowl and add 2 egg yolks.
• 2: Mix with a whisk until evenly mixed.
• 3: Fry the sliced ham in a frying pan until lightly crisped.
• 4: Break into pieces and put into a blender.
• 5: Blend until reduced to fine crumbs.
• 6: Add the ham crumbs to the potato...
• 7: ...and mix once more.
  Preheat the oven to 390°F (200°C).
• 8: Use a forcing bag to pipe small rosettes...
• 9: ...onto a sheet of cooking parchment placed on a baking sheet.
  Cook for about 10 minutes, watching for colouration.
• 10: Serve as aperitif snacks, for example, just after they come out of the oven.

Remarks

For the ham, I prefer Spanish Serano, but this is not essential.

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