Sluttishly Savoury: Croque Monsieur Potatoes

I have a bit of a croque monsieur addiction. They can be the best food in the world, a ham and cheese toastie that someone turned up to eleven, or they're utter crap and basically just cheese on toast with a bit of processed ham. I've had both of those in the last month.

The Zetter Townhouse actually deserve a bit of a hat tip for this recipe idea - in the same week I had a brilliant croque monsieur, I then tried their rarebit baked spuds. And lo, croque monsieur potatoes were born. I might refuse to eat anything else for at least the next six days.

Croque monsieur potatoes
Serves two, and you'll be a little bit sorry that you didn't make one more to share.

You'll need:

• 2 baking potatoes
• Olive oil, salt, pepper the usual gubbins for baking a potato.
• 50ml béchamel sauce
• 1 tbsp dijon mustard
• 70g gruyere cheese, grated
• Two slices of ham

Make it!

1. Bake your potatoes! (Do I need to tell you how to do this? Hot oven, oil, salt, a little over an hour until you're so hungry you've chewed off your own arm.)
2. Heat your béchamel and add the dijon, and about 30g of the cheese. Mix until smooth.
3. Slice the potatoes and puff up the middles a little.
4. Layer your ham onto your potatoes, then dollop your sauce on top. Share the rest of the grated cheese to the tops of your spuds and grate with a little pepper.
5. Pop back in the oven for another ten minutes until they're bubbling.
6. Oh, what the hell. Bake every single potato you can find in your house and croque monsieur the hell out of them.