Grated potato pancakes with cream cheese and Swiss cheese
French cuisine · ANTI-CHEF · ♥ 11.3K likes · 282K views · 10 min video
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Ingredients
Method
Techniques
- 227 g cream cheese
- 43 g flour
Mash the cream cheese with the flour.
- 2 whole eggs
- 0.125 tsp pepper
- ½ tsp salt
Add two eggs, about an eighth teaspoon of pepper and about half a teaspoon of salt, and beat until smooth.
- 170 g Swiss cheese
Cut the Swiss cheese into an eighth inch dice and add it to the bowl.
- 4 whole russet potatoes
Peel the potatoes and hold them in a bowl of cold water so they do not colour.
- 85 g ham
Dice the ham finely and boil it about ten minutes to soften it.
- fresh chives
- fresh parsley
- 3 tbsp fresh herbs
Chop the chives and parsley finely to three tablespoons in total.
Herbs and heavy cream
- 3–6 tbsp heavy cream
Add three to six tablespoons of heavy cream a tablespoon at a time, stirring in between, then stir in the herbs.
Grate the potatoes on the large holes of the grater, working fast so they do not brown.
A handful at a time, wring the grated potato in a clean cloth to squeeze out as much water as possible.
Stir the grated potato into the cheese and egg mixture; add a couple more tablespoons of cream. The batter should be thick, not runny. Taste for seasoning and add salt.
Over medium heat in a cast iron skillet, melt a knob of butter with about a tablespoon of oil.
Frying the pancakes in a cast-iron skillet
- butter
- 1 tbsp oil
Form the batter into rounds half an inch thick and three inches across and cook two at a time, three minutes per side, until lightly browned with bubble holes breaking the top.