Potato pancakes with Laguiole by Cyril Lignac
Cyril Lignac, outstanding chef, gives us his best recipe since it comes from his country, Aveyron: delicious potato pancakes with Aveyron cheese. (Photo and recipe taken from the book Cuisine Attitude, Hachette Pratique).
What you need for 4 people
350 g mashed potatoes
140 g of laguiole
60 g grated Gruyere
70 g flour
4 eggs
80 g of liquid cream
olive oil (for the pan)
salt, freshly ground pepper
The preparation
Cook the potatoes in water, peel them and pass them through a potato masher. Mix the hot puree with the diced Laguiole, the Gruyère cheese, the flour, the eggs and finally the cream. Add salt and pepper. Let this dough rest for 1 hour in the refrigerator. Heat the olive oil in a non-stick pan. Take a teaspoon. of the mixture and place it in the pan. The pancake forms on its own. Continue in this way until all the dough is used up. Brown the pancakes on both sides by turning them over with a spatula.