Ingredients

• 2 lbs (1 kg) potatoes, cooked in their skins
• 4 oz (100g) Emmental cheese, grated
• 2 tblsps (2 x 15ml spns) butter
• 2 oz (50g) Emmental cheese, sliced

Method

1. Boil the potatoes in their skins, then peel and grate coarsely.
2. Mix the grated potatoes with the grated Emmental and fry in a tablespoon of butter in a large frying pan.
3. Turn the mixture using a large fish slice, add another tablespoon of butter, and form the mixture into a pancake shape.
4. After 15 minutes, place the sliced Emmental on top, cover, and continue cooking until the cheese melts.

Notes