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1 pound (3 cups) Wisconsin blue cheese, crumbled6 cups shredded baking potatoes2 eggs, beaten1/2 cup flour1 small onion, grated1/4 cup chopped parsley2 teaspoons cornstarch2 teaspoons garlic powder1 teaspoon salt2 teaspoons white pepper1/4 cup butter1/4 cup oilFor Hot Spiced Apple Compote:3 cups delicious apple chunks1 cup apple cider1/2 cup unsalted butter1/3 cup apple brandy1/4 cup sugar2 tablespoons lemon juice1 tablespoon ground cinnamon1 1/2 teaspoons ground nutmeg1/2 cup heavy cream
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.
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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