Things You'll Need:
- 4 large (2-1/2 pounds total) baking potatoes, washed but not peeled
- 4 tablespoons butter, melted
- 1/4 cup onions, minced
- 1/2 tablespoons parsley, chopped
- 1/2 tablespoons kosher salt
- Black pepper, to taste
- 3 ounces Wisconsin Gorgonzola, cut into 1/2 inch pieces placed in freezer to firm and chill completely
- 1 teaspoon olive oil
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Step 1
Cover the potatoes with water and bring to a simmer in a large pot. Cook for 10-12 minutes then turn off the heat. Leave the potatoes in water to cool to room temperature.
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Step 2
Drain and peel the skin off the potatoes when cool. Grate the potatoes into a bowl, using the course side of a cheese grater.
Add the melted butter, parsley, onion, salt and pepper. Stir well. -
Step 3
In a non-stick pan heat 1 teaspoon olive oil. Add half the potato mixture, smooth down with the back of a spatula. Add the cold Gorgonzola slices then top with the remaining potatoes. Seal the edges by pressing with the back of a spatula.
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Step 4
Cook the potatoes over medium heat or until lightly browned (3 to 4 minutes). Turn it over and brown the other side (3 to 4 minutes). When done, slide the pancake onto a plate. Drizzle with sour cream, whipped cream or your favorite syrup.
Comments
sonni57 said
on 3/21/2009 I've never heard of gorgonzola potato cakes they sound good. I'll pass this recipe on.