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.

---