Potato pancakes XXL, with minced meat and tomato gratinated

Ingredients for 6 servings:

• 800 g potatoes, coarsely grated
• 200 g flour
• 4 eggs
• 1 pinch of salt and pepper, crushed
• Sugar
• nutmeg
• 500 g minced meat, mixed
• 1 large onion(s), finely diced
• 3 tomatoes, diced
• 1 tsp herbs
• ½ tsp Provence pepper, ground
• Pinch(s) of salt and pepper, crushed
• 12 slice(s) cheese (raclette cheese)
• 50 g bacon, diced

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

the father of all potato pancakes

Squeeze the grated potatoes into a sieve. In a bowl, combine the potatoes, flour, eggs, salt, freshly ground pepper, a pinch of nutmeg, and a pinch of sugar into a dough and let stand for 20 minutes. Fry the bacon cubes and set aside. Brown the minced meat in the rendered fat with a little flour until crumbly. Mix with the diced onion, tomatoes, bacon cubes, and the remaining seasonings and set aside. Fry the potato pancakes in a large pan in fat until golden brown. Just to keep things in check: My pan has a diameter of 28 cm, and I make these pancakes the same size as the base of the pan (24 cm), about 1 cm thick. The dough makes 6 pancakes. Turn them over using two spatulas to prevent them from breaking. Once the other side is also golden brown, keep warm on a plate. Now place 1/6 of the minced meat mixture on each pancake and top each with 2 slices of raclette cheese. Now place them in the preheated oven at 150°C for 10 minutes, or quickly microwave each one individually at 750 watts for 1.5 minutes. Once the cheese has melted, your XXL potato pancake (the father of all potato pancakes) is ready. Serve with green or lamb’s lettuce.