Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

These potato pancakes are made without added flour—just grated potatoes and melted butter. So, don't wash the peeled potatoes to avoid washing away the starch. Fry the pancakes until crispy and serve in stacks with goat cheese and applesauce in a light creamy sauce.

Ingredients:

• 4 large potatoes, peeled and grated
• 10 tbsp ghee, melted
• 2 tablespoons apple cider vinegar
• 2 shallots, peeled and finely diced
• 0.5 cups natural non-alcoholic apple cider
• 0.5 cups heavy cream
• 170 g goat cheese, cut into 12 thin slices
• 1.5 cups applesauce
• 1 tbsp. grainy mustard
• 5 tbsp green onions, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, applesauce (puree), goat cheese, apple cider vinegar, Dijon mustard, cream

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Preparation:

Step 1
• Heat a heavy-bottomed frying pan over medium heat. In a bowl, combine the potatoes with half the melted butter. Divide the potato mixture into 18 equal portions, making small mounds of each. Add the remaining melted butter to the pan and heat. Carefully lower the potato mounds into the hot oil and fry for about 5 minutes on each side, or until crisp. Keep in mind that cooking over low heat is best; this will prevent the potato mounds from burning and will result in crispy fritters. Place the potato mounds on paper towels to remove excess oil.
Step 2
• Preheat oven to 175°C.
Step 3
• To prepare the sauceHeat the apple cider vinegar and shallots in a saucepan over medium heat. Reduce the vinegar by 2/3; the mixture should be thick and syrupy. Add the apple cider and reduce the liquid by half. Add the cream, reduce the heat to low, and simmer for 15 minutes.
Step 4
• While the sauce is simmering, assemble the potato pancakes as follows: Place 6 stacks of 3 pancakes each in an ovenproof dish, starting each stack with a potato pancake. Top with a slice of goat cheese, spoon some applesauce over the cheese, and continue layering the pancakes, adding cheese and applesauce. Then bake in the oven for about 8 minutes.
Step 5
• Just before servingAdd mustard and 3 tablespoons of green onions to the sauce and spoon a small amount onto each serving plate. Place the potato cake on top of the sauce and garnish each stack with another spoonful of applesauce. Sprinkle with the remaining green onions.
  
  Note
  
  Do not wash peeled potatoes to avoid washing away the starch they contain, which holds the pancakes together.

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