John Myers
Ingredients for 4 servings:
- 1 kg potatoes, large
- 1 onion(s)
- 2 eggs, size M
- 3 tbsp flour
- some salt and pepper
- nutmeg
- 2 tbsp clarified butter
- 150 g blue cheese (e.g. Cambozola)
- 6 sprigs of thyme
- 4 tbsp wild cranberries from the jar
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
For the potato pancakes, line a baking tray with baking paper. Peel, wash, and grate the potatoes. Peel the onion and grate it. Mix in the eggs and flour. Season with salt, pepper, and nutmeg. Heat a little clarified butter in a pan. Fry 2-3 potato pancakes from the potato mixture for 2-3 minutes on each side until crispy. Bake a total of 10-12 pancakes. Place the finished pancakes on the baking tray. Preheat the oven to 200°C top/bottom heat (175°C fan-assisted oven). Cut the cheese into approximately 12 thin slices. Place on the pancakes and bake in the hot oven for 4-5 minutes. Rinse the thyme, shake dry, and chop. Mix with the cranberries and serve with the pancakes.
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