Pommes Byron

Step 1

Preheat oven to 400 degrees F.
Pierce the potatoes a couple of times. Put them on a baking sheet, and bake them in the oven for 40 minutes or until tender. Remove from oven to cool enough to handle, but use while still warm.
Cut in half from pole to pole. Scoop out the flesh into a bowl, and if desired, leave ¼ inch rim of potato so you can use these potato skins for Loaded Potato Skins later. See Note.
Mash the potatoes with 1 Tbsp. room temp butter and 1 egg yolk per potato; season with salt and pepper and ½ cup Gruyere cheese and ¼ cup parmesan.
Mound smoothly together and cover with plastic wrap, and put into refrigerator for 30 minutes.
Remove from bowl, and place onto a floured surface, and using floured hands, roll into a log, slice into disks 1½ inch thick. (You may have more than 4 disks, depending on the size and number of potatoes used.)
Using your hands, quickly shape into smooth disks that are flat on 2 sides, and rounded into disks. Again 1½ inch to 1¾ inches thick.
On medium heat in large skillet, add 4 tablespoons butter and 2 tablespoons olive oil. Gently lower each potato disk into the skillet, being careful as they are fragile and can fall apart. Fry to a golden brown on both sides. It is recommended that you use 2 spatulas, one on each side as you gently turn them.
Remove from skillet to an ovenproof platter. Wash an egg in cool water; dry; and use the large end to make a little depression in the center of each potato disk about ½ to 1 inch deep.
Fill depression with creme fraiche, mascarpone, or sour cream. Then sprinkle grated Gruyere cheese over the top.
Place under the broiler, watching carefully so it doesn't burn, for around 60-90 seconds.
Remove, sprinkle with additional chopped chives or parsley if desired, and serve.

Variations: add sliced scallions to the potatoes when mashed in Step 3; use a different cheese, like Cheddar cheese, in Step 9.