Ingredients
- 3 lb yukon gold potatoes, peeled and diced
- 1 cup (8oz) salted butter, cut into 1/2 in cubes softened
- 3/4 cup creme fraiche or sour cream
- 1 3/4 tsp kosher salt, divided
- 8 oz aged white cheddar cheese, shredded
- 4 large egg yolks
- cooking spray
- 5 oz country ham, thinly sliced
- 1/2 cup thinly sliced scallions, about 4 scallions
Preparation
Step 1
preheat oven to 350. place potatoes in a large stockpot. add water to completely cover potatoes and 1 tsp salt. bring to a boil, over high. reduce to medium-low heat, and simmer until potatoes are tender when pierced with fork, about 10mins. drain and return potatoes to pot. mash potatoes to desired consistency.
add butter, creme fraiche, remaining 3/4 tsp salt and 1 cup of the cheese, stir until just smooth and incorporated. let stand 10 mins.
add egg yolks, and stir until just incorporated.
coat a 2 quart broiler-safe baking dish with cooking spray. transfer mashed potato mixture to dish, and smooth top with a rubber spatula. top evenly with remaining 1 cup cheese. bake in preheated oven until potatoes are heated through and cheese has melted, about 20 mins.
Meanwhile, heat a small skillet over medium high. add ham, and cook until ham is browned and crisp, about 4 mins per side. transfer to a plate lined with paper towels to drain; let cool 10 mins.
Increase oven temp to high broil; broil potatoes until cheese is bubbly and top is brown and golden, about 2mins.
remove mashed potatoes from oven. crumble crispy ham on top, and sprinkle with scallions. serve hot.