Gruyere Potato Cakes
These Gruyere Potato Cakes are a splendid side dish on their own or tasty appetizer topped with creme fraiche, herbs, and even smoked salmon.
Potato Patties are a delicious change of pace from baked potatoes or hash browns. Made with three ingredients plus salt and pepper, they are always a hit with my crew.
Why You Must Make
- They’re made with minimal ingredients, yet are incredibly delicious.
- If you’re part of a meat and potatoes family like I am, this is a delicious side dish.
- You can make mini versions for appetizers!
Lambeau, our furry family member, loves when I break out the potato peeler. Some of her most coveted treats are carrots, sweet potatoes, and the recently discovered potato peels. Luckily, this favorite side dish produced lots of snacks! My family prefers these fried potato cakes ungarnished, but they are lovely with a dollop of sour cream and a sprinkle of chives. I ate one for breakfast with a smear of creme fraiche, a slice of smoked salmon, and a sprig of fresh dill. Boy was that fabulous!!!
Tips for Making Potato Cakes
Since these mashed potato patties have no egg to bind, they are tender and delicious as can be. But you need to take care when sauteing these babies as they are quite delicate.
- Use a very good non-stick pan (I’ve been enjoying these red T-fal Nonstick 8-Inch and 10.25-Inch Fry Pans Cookware, 2-Piece Set you can find using my Amazon affiliate link or at your local Target).
- Make sure the oil is hot before adding the potato cakes. Once they’ve cooked a bit, jiggle the pan to loosen the bottom crust from the pan.
- Cook until the bottom is a deep golden brown, then carefully flip and repeat on the other side.
- Serve them with any toppings that pair well with potatoes: sour cream, creme fraiche, queso, salsa, and/or a sprinkle of herbs.
- You can also mix in crumbled bacon, spicy peppers, sun-dried tomatoes, and more!
Frequently Asked Questions
If you refrigerate these before frying, they will set up and become sturdier. Also, the addition of flour and/or eggs can help bind the ingredients (unfortunately, neither ingredient is in this recipe).
Potato Cakes can be served as an appetizer or a side dish. As an appetizer, a garnish is nice, whether it’s sour cream and a sprig of herbs or salsa, it’s up to you. As a side dish, serving them straight up is just fine.
Boxty is a specific type of Irish potato cake. They’re made with both mashed and shredded potatoes, flour, and a leavening agent. The mixture is shaped into a round, cut into quarters, cooked on a griddle, and served as a side dish.
You May Also Like:
- Instant Pot Potato Salad from Pressure Cooking Today
- Twice Baked Potatoes
- Baked Potato Soup
- Potato Bread Recipe
- Cream Cheese Mashed Potatoes
- More of the Best Side Dishes
Gruyere Potato Cakes Recipe
Mashed potato cakes filled with nutty Gruyere cheese and chives!
- 2 pounds potatoes, Yukon Gold, , peeled
- 1/2 cup grated Gruyere cheese (Asiago works well, too)
- 6 tablespoons olive oil, plus more for frying
- 6 tablespoons sour cream, plus more for serving
- 1-2 tablespoons chopped chives, plus more for garnish
- Cut potatoes into large chunks and gently boil in salted water till tender.
- Drain and push through a ricer (or mash well till smooth). Mix in the cheese, olive oil, sour cream, and salt and pepper to taste.
- Form 1/4 cup-sized patties, and fry in olive oil till brown on one side. Carefully flip and fry till brown on the second side.
- Serve topped with a dollop of sour cream or creme fraiche and sprinkle of chives if desired. For an appetizer, add a piece of smoked salmon and a sprig of dill.
For an appetizer, try using a dollop of creme fraiche, a sprig of dill, and a thin slice of smoked salmon.
Adapted from Fine Cooking.
Serving Size:1 potato cake
Amount Per Serving: Calories: 219Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 72mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 5g
10 Comments on “Gruyere Potato Cakes”
this is the best way to make potato cakes
The recipe doesn’t say what to do with the cheese in the ingredient list. I assume that you would add it with the oil and sour cream, but just wanted to point that out.
Only recently discovered your wonderful recipes and look forward to more of them. Sincerely, Jarrett
Thanks so much for finding and taking the time to let me know about that omission. Yes, you’re exactly right about when to add the cheese. Hope you enjoy them, Jarrett!
Everyone at my house liked this! It is so tasty and delish!
where is the gruyere? in the potato mix or on top after they fry
Hi, Loreen, it’s mixed in with the potatoes. Hope you enjoy!
Fun to see Lambeau peeking from around the counter.
LOL, Lambeau hears the mixing bowls clinking and measuring cups clanking and she is immediately by my side! She’s a smart pup 😉
Ben will love these….I must try them real soon!
Lizzy…..These look fabulous.I’m trying these for sure b/c I have left/over mashed potatoes and everything else but the cheese, so will get some Asiago at the store later. Thanks for sharing your recipe and great pics……..I love Lambeau, she’s like my dogs always hanging around the kitchen when cooking.