Potato & Cheese Pancakes
Peel the potatoes and grate them, using the fine blade of the grater.
- 5 - Potatoes (about 1¾ pounds total weight)
- Salt to taste
- 2 - Eggs, slightly beaten
- 2 tablespoons - Flour
- 1/8 teaspoon - Nutmeg
- 1/2 cup - Gruyere or Swiss cheese, shredded
- 1/4 cup - Oil
Spoon the potatoes into a piece of cheesecloth or clean towel and extract most of the moisture.
Empty the potato pulp into a bowl and add salt to taste, the eggs, flour, nutmeg & cheese. Blend well.
Heat the oil over medium heat in a skillet or on a griddle and drop the potato mixture into the skillet, using about 3 tablespoons at a time.
Cook until pancakes are golden on one side, then turn and cook on the other side.