Crispy Roasted Potatoes with Paris Ham, Melted Beaufort Cheese, and Coarse Pepper

• 4 Pompadour potatoes
• 350 g Beaufort cheese (or similar grating cheese)
• 2 tablespoons cream
• Coarse pepper
• 3 slices Paris ham

• Prep time: 20 minutes
• Cook time: 20 minutes

Difficulty: Easy

1. Peel the potatoes and cut them in half lengthwise, or into quarters if large.
2. Place in a pot of cold water with a pinch of coarse salt, bring to a boil, then drain.
3. Slice the skinned Paris ham into thin strips.
4. Grate the Beaufort cheese, discarding the rind.
5. Arrange the potatoes in a flat baking dish. Top each with ham strips, followed by grated cheese.
6. Drizzle a little cream over each potato and season generously with coarse pepper. For extra flair, try a pinch of Sichuan pepper as Chef Hubert suggests.
7. Broil under the grill until golden and bubbly.

Chef Hubert's Tip: This simple yet elegant dish highlights fresh ingredients and quick broiling for perfect results every time, drawing from years of professional French kitchen experience.