Difficulty:[usr 1]
Peel the potatoes, cut them in half lengthwise, or in quarters.
Put in a pan of cold water with a pinch of coarse salt, cook, drain.
Slice the skinned ham into strips.
Grate the Beaufort, removing the rind.
Lay the potatoes in a flat dish, place on each, first ham, then the grated Beaufort cheese.
Top each potato with a little cream.
Garnish with coarse ground pepper.
Personally, I added Sichuan pepper.
Broil until golden brown.
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