Restaurant Recipes

La Madeleine Potato Pancakes with Boursin

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Yield: 2 servings, 2 pancakes each


  • 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


  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.


Thierry Roboullet, La Madeleine, Tyson's Corner

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