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1
Peel potatoes and put in pot of cold water to cover.
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2
Bring water to boil on stove.
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3
Add salt and parboil the potatoes for 10 minutes until partially cooked.
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4
Cool potatoes in refrigerator, covered for at least one hour until chilled. May be done up to two days in advance.
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5
Grate cooled potatoes on the large end of a box grater.
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6
Preheat a 9 inch cast iron skillet over medium heat on stove. (Approximately 4 minutes)
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7
Add 1 tablespoon of duck fat and 1 tablespoon of butter to pan and let sizzle until foam resides.
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8
Add enough grated potato to pan and form into a 4 inch disk. Repeat.
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9
Wait for about two minutes, then flatten potato pancakes lightly with a spatula. Press lightly, you want the pancakes to be fluffy, not dense.
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10
Cook over medium heat for approximately 6-10 minutes until golden brown. Shake pan after first 2 minutes to make sure pancakes don't stick.
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11
Remove pancakes from pan.
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12
Add reserved tablespoon of duck fat and butter to pan and let sizzle until foam resides.
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13
Return pancakes to pan, cooked side up.
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14
Cook on the second side until brown and crispy. Approximately 10 minutes
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15
Turn off heat, salt and pepper pancakes, then top pancakes with a slice of aged Vacherin or Tete de Moine.
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16
You can substitute with Gruyere or Emmentaller if other high quality Swiss alpine cheese are unavailable.
