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Gruyere Potato Cakes

Crisp, golden potato cakes flavored with Gruyère and chives make a savory appetizer or side.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 pounds Yukon Gold potatoes peeled
  • 1/2 cup Gruyere cheese grated (Asiago works well, too)
  • 6 tablespoons olive oil plus more for frying
  • 6 tablespoons sour cream plus more for serving
  • 1-2 tablespoons chives chopped, plus more for garnish
  • salt and pepper to taste

Instructions

  • Cut the peeled potatoes into large chunks and place in a pot of salted water; bring to a boil and cook until the potatoes are tender when pierced, about 15–20 minutes.
  • Drain the potatoes well, then pass them through a ricer or mash until very smooth; transfer to a mixing bowl.
  • Stir in the grated Gruyère, 6 tablespoons olive oil, 6 tablespoons sour cream, and 1–2 tablespoons chopped chives; season with salt and pepper to taste until evenly combined.
  • Portion the mixture into patties using about 1/4 cup per cake, shaping them gently so they hold together.
  • Heat a thin layer of olive oil in a skillet over medium heat. Fry the patties until golden brown on the first side, about 3–4 minutes, then carefully flip and cook until the second side is golden and heated through.
  • Serve the potato cakes topped with a dollop of sour cream (or crème fraîche) and a sprinkle of chives; for an appetizer option, add smoked salmon and a sprig of dill if desired.

Equipment

  • Pot
  • potato ricer or masher
  • Mixing Bowl
  • Measuring cups and spoons
  • Skillet
  • Spatula
  • measuring 1/4-cup scoop or spoon

Notes

  • Use a ricer for the smoothest texture.
  • Asiago can replace Gruyère if preferred.
  • Adjust chives to taste for a milder or stronger onion flavor.
  • Pat the patties gently to avoid overworking the potatoes.