Baked potatoes with parmesan-mustard crust

Name: Baked potatoes with parmesan-mustard crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg medium firm boiling potatoes; 3 discs Toast bread (2-3 days old); 8-10 Stem(s) Thyme; 75 g + 2 tablespoons butter; 7-10 Tbsp pepper, salt; 120 g Parmesan (piece); 100 g grainy mustard

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg medium firm boiling potatoes
3 discs Toast bread (2-3 days old)
8-10 Stem(s) Thyme
75 g + 2 tablespoons butter
7-10 Tbsp pepper, salt
120 g Parmesan (piece)
100 g grainy mustard

Directions

1
Wash the potatoes thoroughly, cover and cook in water for about 20 minutes.
2
For the crust, finely crumble the bread in a large bowl. Wash the thyme, shake dry and remove the leaves. Melt 75 g butter in a pan. Roast the breadcrumbs and thyme leaves for about 3 minutes, turning them over.
3
Season with pepper. Put it back in the bowl. Finely grate the parmesan. Mix half the parmesan and the whole mustard into the crumbs.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain potatoes, quench briefly and cut in half lengthwise. Place potatoes on a baking tray with the cut surface facing upwards.
5
Season with salt. Spread the crumb mix evenly on top. Sprinkle with the rest of the Parmesan, spread 2 tablespoons of butter in flakes on top. Bake in a hot oven for 12-15 minutes. Take out and arrange. Serve with salad.