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Grate some potatoes with a large-hole grater.
Squeeze the water out of the potatoes.
Season with salt and pepper.
Add a pinch of nutmeg, if you wish.
Grate some cheese, such as gruyère, emmenthal, mozzarella or cheddar.
Mix the cheese into the potatoes.
Squeeze as much water as possible out of the potatoes.
Form into a pancake – you can also make it right in the skillet to simplify.
Pour some oil into a skillet and heat it.
Place the potato pancake into the hot oil. Cook over medium heat.
Turn the pancake once the bottom is nicely browned and the potatoes are crispy.
Cook the other side.
Serve as a side dish.