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Blue Cheese Potato Pancakes (Pommes Galettes) with Hot Spiced Apple Compote

Servings: 10


1 pound (3 cups) Wisconsin blue cheese, crumbled
6 cups shredded baking potatoes
2 eggs, beaten
1/2 cup flour
1 small onion, grated
1/4 cup chopped parsley
2 teaspoons cornstarch
2 teaspoons garlic powder
1 teaspoon salt
2 teaspoons white pepper
1/4 cup butter
1/4 cup oil

For Hot Spiced Apple Compote:
3 cups delicious apple chunks
1 cup apple cider
1/2 cup unsalted butter
1/3 cup apple brandy
1/4 cup sugar
2 tablespoons lemon juice
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 cup heavy cream

Cooking Directions:

Combine 2 cups cheese with potatoes, eggs, flour, onion, parsley, cornstarch and seasonings; mix well. Melt butter and oil in large skillet over medium high heat. For each pancake, pour scant 1/4 cup potato mixture into skillet, cook until golden brown on both sides. To serve, spoon Hot Spiced Apple Compote onto each plate; top with 2 pancakes. Sprinkle pancakes with 2 tablespoons remaining cheese. Garnish with apple wedges.

For hot spiced apple compote: Combine all ingredients except heavy cream in saucepan. Simmer 30 minutes. Stir in cream. Purée in blender or food processor. Serve warm.

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