Ingredients Jump to Instructions ↓

  1. Potato Pancake Batter:

  2. 2 baking potatoes, steamed whole, then peeled and crumbled

  3. 4 large eggs

  4. 1 cup heavy cream

  5. 1 cup all-purpose flour

  6. 3 teaspoons kosher salt

  7. 1 teaspoon ground white pepper

  8. 1/8 teaspoon ground nutmeg

  9. 2 teaspoons minced garlic

  10. 1/2 to 1 cup milk, as needed

  11. Butter, as needed Raclette Mixture:

  12. 4 tablespoons shredded Wisconsin Raclette cheese

  13. 1 cup peeled and diced apple

  14. 1 heaping tablespoon chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. For the Pancake Batter: In a bowl, combine potatoes, eggs, cream, flour, salt, pepper, nutmeg and garlic; stir into a smooth batter. Adjust batter consistency with milk.

  2. Make a test pancake. In a non-stick pan, melt 1/4 teaspoon butter over medium heat. Add 1 teaspoon batter; cook until golden brown. Flip pancake over; brown other side. Taste pancake; adjust seasonings if necessary. Strain batter through a medium sieve; refrigerate batter overnight.

  3. For Raclette Mixture: In a bowl, gently combine apples and cheese; mix in parsley.

  4. To prepare pancakes, repeat the process described for the test pancake. After turning each pancake over, spread 1/4 teaspoon Raclette mixture over top. Cook until second side becomes brown; remove from pan. Drain on paper towel before serving.


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