CookEat Recipe
Potatoes Dijonnaise
Thinly sliced potatoes cooked with grated raw ham, broth and French mustard in a light butter-and-flour sauce.
Method
Steps
Step 1
Preheat a conventional oven to 180°C. Peel five medium potatoes and cut them into thin slices. Finely grate one ounce lean, uncooked ham that requires cooking, using clean equipment separate from ready-to-eat food.
Step 2
Mix one tablespoon butter with one tablespoon flour in an oven-safe saucepan. Gradually stir in three gills finished white broth. Add the grated ham, one bay leaf and the sliced potatoes. Season with half a teaspoon salt, two saltspoons white pepper and one teaspoon smooth prepared Dijon mustard. Mix gently, bring to a boil and cook for five minutes.
Step 3
Cover and bake for about twenty-five minutes, until the potato slices are tender when pierced and the dish, including the sauce with the dispersed ham, reaches at least 71°C in its coolest, thickest parts. Continue cooking as needed, keeping the pan covered and preventing the sauce from catching.
Step 4
Transfer to a hot vegetable serving dish, remove the bay leaf and serve promptly.
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