1,000 Years of Artisanal Cheesmaking

Comté Cheese & Potato PancakeKristine Jannuzzi

Comté Cheese & Potato Pancake

20 Photo Comte Potato Pancake 4 Sm
Comté Cheese & Potato Pancake
Serves: 4-6
Crispy and golden on the outside, gooey and cheesy on the inside, this Comté potato pancake is the ultimate comfort food on a chilly day, and an easy-to-make, impressive appetizer for guests.
  • 1 small onion, diced
  • 1 large potato (about 1 pound), peeled and diced
  • ¾ pound Comté cheese, shredded
  • 3 tablespoons olive oil
  • salt and pepper to taste
  1. In a non-stick pan, heat 2 tablespoons olive oil over medium heat and cook the onion for 1 minute.
  2. Add the potato and another tablespoon olive oil, toss, and season with salt and pepper.
  3. Cook until the potatoes and onions are golden brown, stirring frequently (about 10 minutes).
  4. Add the cheese and distribute evenly throughout the pan, smoothing with a spatula.
  5. Cook until the pancake sets (about 10 minutes), occasionally lifting the edges of the pancake, smoothing the top with the spatula, and shaking the pan to loosen it.
  6. When the pancake has fully set, place a large plate on top of the pan and flip, then slide the pancake back into the pan.
  7. Cook until the second side is gold brown, about 5 minutes.
  8. Flip onto a plate, cut into 6 wedges, and serve immediately.