Potato Pancakes, Camembert & Cumin-Royal Htl, Troyes, France |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Galettes de Pommes de Terre au Fromage et au Cumin) Crisp potato pancakes seasoned with cumin and filled with cheese. Ingredients:
4 cups grated peeled russet potatoes (about 1 1/2 pounds) |
2 tablespoons unsalted butter |
1/2 teaspoon ground cumin |
4 ounces camembert cheese, sliced, rind removed |
salt |
pepper |
Directions:
1. Season grated potatoes generously with salt and pepper.
2. Melt butter in heavy large nonstick skillet over medium-high heat. Add 1/2 cup grated potatoes and press with spatula to compact. Repeat, forming 3 more cakes. Cook until bottom side is golden brown, about 5 minutes.
3. Sprinkle each cake with scant 1/8 teaspoon cumin. Cover with cheese, leaving 3/4-inch border. Top each cake with 1/2 cup grated potatoes. Season with salt and pepper. Press with spatula to compact. Turn and cook until second side is golden brown and potatoes are cooked through, about 8 minutes.
4. Transfer to plates and serve.
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