Potato Cakes with Cheese
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- 5 lbs Idaho potatoes, peeled
- 2 lbs 8 oz Onions, peeled
- 5 Eggs
- ½ tsp Ground nutmeg
- Salt and white pepper to taste
- 7 oz Flour, divided
- 1 lb 4 oz Swiss cheese, shredded
- Vegetable oil as needed
- 2½ oz Melted butter
- 40 oz Warm milk
- 3 dashes Hot pepper sauce
- 1 medium Sweet onion, finely diced.
- ¾ tsp Worcester sauce
- 12 oz Monterey Jack pepper cheese, diced.
- Grind potatoes and onions through a medium grinder key. Add eggs and spices; mix thoroughly. Gradually add 5 ounces flour; blend thoroughly. Add Cheddar and Swiss; combine. Place ½ cup potato mixture in lightly oiled skillet or griddle. Sauté until golden on both sides. For sauce, combine remaining 2½ ounces flour and butter in saucepan.
- Cook over low heat until bubbly; do not brown. Add warm milk, stirring rapidly. Stir in pepper sauce, onion, and Worcestershire. Remove from heat. Add pepper cheese; stir until melted. Season to taste. For service, plate 3 cakes. Top with sauce.