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Author Notes: This crispy potato pancake is sure to warm up any winter night. Serve with a crisp green salad for an economical and satisfying dinner. —UrbanEats
large Idaho Russet Potatoes peeled
tablespoons kosher salt
tablespoons duck fat
piece Vacherin d'Alpage or Tete de Moine
- Peel potatoes and put in pot of cold water to cover.
- Bring water to boil on stove.
- Add salt and parboil the potatoes for 10 minutes until partially cooked.
- Cool potatoes in refrigerator, covered for at least one hour until chilled. May be done up to two days in advance.
- Grate cooled potatoes on the large end of a box grater.
- Preheat a 9 inch cast iron skillet over medium heat on stove. (Approximately 4 minutes)
- Add 1 tablespoon of duck fat and 1 tablespoon of butter to pan and let sizzle until foam resides.
- Add enough grated potato to pan and form into a 4 inch disk. Repeat.
- Wait for about two minutes, then flatten potato pancakes lightly with a spatula. Press lightly, you want the pancakes to be fluffy, not dense.
- Cook over medium heat for approximately 6-10 minutes until golden brown. Shake pan after first 2 minutes to make sure pancakes don't stick.
- Remove pancakes from pan.
- Add reserved tablespoon of duck fat and butter to pan and let sizzle until foam resides.
- Return pancakes to pan, cooked side up.
- Cook on the second side until brown and crispy. Approximately 10 minutes
- Turn off heat, salt and pepper pancakes, then top pancakes with a slice of aged Vacherin or Tete de Moine.
- You can substitute with Gruyere or Emmentaller if other high quality Swiss alpine cheese are unavailable.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0