La Madeleine Potato Pancakes with Boursin

Yield: 2 servings, 2 pancakes each

Ingredients

• 2 russet potatoes, peeled and grated
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 ounces Boursin
• 4 teaspoons chives, chopped

Instructions

1. Place the potatoes in a dry tea towel and squeeze to remove as much water as possible. Mix the potatoes with the salt and pepper in a large bowl.
2. Heat the olive oil in a large sauté pan over medium heat until fragrant.
3. Using a 1/3 cup measure, scoop 1 measure of potato and place in the pan. Flatten with a spatula.
4. Repeat 3 more times, making 4 pancakes.
5. Divide the Boursin in four pieces and place one piece on each pancake.
6. Sprinkle the chives evenly over the Boursin.
7. Scoop another 1/3 cup of grated potatoes and place on top of each pancake. Press down with a spatula, enclosing the cheese and the chives.
8. Cook until the bottoms are golden, about 6 minutes.
9. Turn the pancakes over and cook another 5 to 6 minutes or until the bottoms are golden.
10. Serve immediately.

Attribution

Thierry Roboullet, La Madeleine, Tyson's Corner