Ingredients
1 1/4
pounds boiling potatoes, peeled (about 4 medium)
2
tablespoons finely chopped onions
2
tablespoons finely chopped fresh parsley
2
garlic cloves, crushed
4
tablespoons butter or margarine
1/2
cup shredded Gruyère cheese (2 ounces)
Preparation
Cover potatoes with cold water in 3-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 25 to 30 minutes or just until tender. Drain and let cool until easy enough to handle.
Grate potatoes; toss with onion, parsley and garlic.
Melt 2 tablespoons of the butter in 10-inch skillet. Shape potato mixture into patties with fingers; add to skillet. Cook uncovered over medium-high heat about 7 minutes or until bottom is golden brown; turn patty onto heatproof platter.
Melt remaining 2 tablespoons butter in skillet. Turn patty, uncooked side down, into skillet. Cook uncovered over medium-high heat about 7 minutes or until bottom is golden brown.
Turn patty onto heatproof platter. Sprinkle with cheese. Set oven control to broil. Broil patty with top 3 inches from heat about 1 minute or until cheese is melted.
