Byron Potatoes

Prick 1 kg of potatoes in their skins with a fork.

Bake the potatoes in a preheated oven at 180°C for 1 hour, until tender.

Cover the potatoes and let them rest at room temperature.

Peel the potatoes and mash the flesh into a purée. Stir in 60 g of diced butter.

Increase the oven temperature to 200°C.

Fill the greased ramekins with the purée, top with 125 ml of crème fraîche and sprinkle with 20 g of Parmesan and 30 g of grated Gruyère.

Bake until gratinéed in the oven at 200°C for 10 minutes.