Potato Pancake Batter:
2 baking potatoes, steamed whole, then peeled and crumbled
1 cup heavy cream
1 cup flour
3 teaspoons kosher salt
1 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
2 teaspoons minced garlic
1/2 to 1 cup milk, as needed
Butter, as needed
4 tablespoons shredded Wisconsin raclette cheese
1 cup peeled and diced apple
1 heaping tablespoon chopped fresh parsley
In a bowl, combine potatoes, eggs, cream, flour, salt, pepper, nutmeg and garlic; stir into a smooth batter. Adjust batter consistency with milk. Make a test pancake. In a non-stick pan, melt 1/4 teaspoon butter over medium heat. Add 1 teaspoon batter; cook until golden brown. Flip pancake over; brown other side. Taste pancake; adjust seasonings if necessary. Strain batter through a medium sieve; refrigerate batter overnight.
In a bowl, gently combine apples and cheese; mix in parsley.
To prepare pancakes, repeat the process described for the test pancake. After turning each pancake over, spread 1/4 teaspoon raclette mixture over top. Cook until second side becomes brown; remove from pan. Drain on paper towel before serving.