La Madeleine Potato Pancakes with Boursin


  • 2 russet potatoes, peeled and grated
  • 3/4 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp olive oil
  • 4 oz Boursin
  • 4 teaspoons chives, chopped


Place the potatoes in a dry tea towel and squeeze to remove as much water as possible. Mix the potatoes with the salt and pepper in a large bowl. Heat the olive oil in a large sauté pan over medium heat until fragrant.

Using a 1/3 cup measure, scoop 1 measure of potato and place in the pan. Flatten with a spatula. Repeat 3 more times, making 4 pancakes. Divide the Boursin in four pieces and place one piece on each pancake. Sprinkle the chives evenly over the Boursin.

Scoop another 1/3 cup of grated potatoes and place on top of each pancake. Press down with a spatula, enclosing the cheese and the chives. Cook until the bottoms are golden, about 6 minutes. Turn the pancakes over and cook another 5-6 minutes or until the bottoms are golden. Serve immediately.

Makes 2

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