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Potato Cakes

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Course Side
Cuisine Jewish
Servings 10 people

Ingredients
  

  • 8 tbs (approximately) unsalted butter
  • 2 cups finely chopped leeks (white and pale green parts only; from 3 large leeks)
  • 1 cup finely chopped sweet onion or shallots
  • 1/2 tsp fresh thyme
  • 1 1/4 lbs Yukon Gold potatoes peeled, coarsely grated, squeezed dry in kitchen towel
  • 1/4 cup all-purpose flour
  • 1 large egg beaten to blend
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Instructions
 

  • Melt 2 tablespoons butter in large nonstick skillet over medium heat.
  • Add leeks, onions and thyme; sauté until leeks begin to soften, about 4 minutes.
  • Cover and let rest. Transfer to medium bowl; cool.
  • Preheat oven to 300°F.
  • Mix potatoes, flour, egg, salt and pepper into leek mixture in medium bowl.
  • Melt 6 tablespoons of butter and line a sheet pan with parchment paper; paint the parchment with melted butter.
  • Put potato mixture on sheet pan and spread even.
  • Paint another piece of parchment paper with butter and put on top of potato mix; cover with another sheet pan for weight.
  • Bake in oven for 90 minutes or till the mix develops a light brown, crispy surface.
  • Before serving, re-warm in 250°F oven about 10 minutes. Serve hot.