Author Notes: I love raclette cheese. I love potatoes. This idea for putting the two together in this way came to me while I was living in Avignon, France. It was in the winter time, and the Mistral had been blowing something strong for several days in a row, and it called for some serious comfort food… The best bites from this pancake happen on the edges, when the melting cheese oozes out the sides and crisps up. [Hanukkah worthy? My wife made this pancake for writer and Nobel laureate, Elie Wiesel, and he gobbled it down. You be the judge!] —Wine Daddy
Serves: 2 people
medium potatoes (prefer Yukon Gold)
pound raclette cheese
dashes salt & pepper (to taste)
- Whisk eggs in bowl, salt and pepper mixture generously. (Hint: the more you whisk the eggs, the fluffier your pancakes will be).
- Peel, then grate potatoes (coarse grating makes consistency more “chewy,” finer grating makes pancakes softer, lusher). After grating, squeeze water out of potato gratings and place them in egg mixture.
- Finely chop onion and put in potato/egg mixture, stir together well to fully coat potato and onion with egg.
- Remove rind of raclette cheese and cut into pieces as thick as your small finger.
- Cast iron or other good-quality skillet is best. Use olive oil (“healthier”) or butter liberally to coat cooking surface. Using a fork, place bottom layer of potato pancake mixture (again, about as thick as your small finger) in skillet in the form of a round pancake. Next, place layer of cheese pieces on top of bottom pancake mixture. Then put the rest of pancake mixture on top, covering cheese. Cook on medium high heat, flipping pancake once first side is golden brown. Pancake is ready when second side is also golden brown and cheese in middle is melted. Salt and pepper to taste, top with some butter, if you like.
- Serve with fresh arugula salad and glass of riesling spatlese.
- Hint: when making this for two people, I prefer making one large pancake and cutting it in half just before serving.
- Additional ingredients: may use chopped scallion or chopped parsley to add some “green” and additional flavor to pancake. May also add ham after layer of cheese to turn pancake into even more of a “solid meal.”