This superb potato pancake recipe, with diced artichokes and crumbled gorgonzola, was created by Chef Michael Foley.

Potato Pancakes with Artichokes and Wisconsin Gorgonzola

For Potato Batter:
2 baking potatoes, steamed with skin on, then peeled, crumbled
4 large eggs
1 cup heavy cream
1 cup all-purpose flour
3 teaspoons kosher salt
1 teaspoon ground white pepper
1 pinch ground nutmeg
2 teaspoons garlic, minced
1/2 to 1 cup milk, as needed
Butter, as needed

 

For Wisconsin Gorgonzola Mixture:
4 tablespoons Wisconsin Gorgonzola
4 to 5 artichoke hearts, cooked, diced in 1/8 inch pieces
1 tablespoon fresh marjoram, chopped

1. For Potato Batter: Combine potatoes, eggs, heavy cream, flour, salt, pepper, nutmeg and garlic in a bowl. Work into a smooth batter. Adjust batter consistency with the milk; make a test pancake.
2. In a non-stick pan add 1/4 teaspoon butter. Place pan over medium heat and when the butter becomes golden add a teaspoon of the batter and cook until golden brown. Flip the cake over and brown second side. Taste the pancake and adjust the seasoning if necessary. Strain batter through a medium-size sieve. Refrigerate batter overnight.
3. For Gorgonzola Mixture: Add artichokes to Gorgonzola and gently stir to incorporate. Do not over work. Add marjoram and gently combine. Work with this mixture at room temperature. It can be refrigerated for later use.
4. To serve pancakes: Repeat the cooking process as described in the test pancake. After turning the pancake over, place 1/4 teaspoon of the gorgonzola mixture on top. Continue to cook until second side becomes golden brown. Remove from pan, place on paper towel to drain excess butter, and serve immediately.

Makes 4 to 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.