Potato Pancake With Swiss Cheese

Recipe By: Bon Appetit
Serving Size: 6

• 2 Pounds russet potatoes
• 2 Tablespoons butter
• 2 Tablespoons vegetable oil
• 1/2 Cups Swiss cheese, shredded, packed

Parsley, fresh, choppedCook potatoes in large pot of boiling saltedwater until almost cooked through, about 25 minutes. Drain. Refrigerate potatoes overnight.Peel potatoes. using large-hole grater, grate potatoes. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle half of potatoes in even layer in bottom of skillet. Season with salt and pepper. Sprinkle cheese evenly over potatoes. Sprinkle remaining potatoes in even layer over cheese. Season with salt and pepper. Press gently to compact. Cook until bottom is brown, about 7 minutes.Remove skillet from heat. Place large plate over skillet. Using oven mitts, grasp skillet and plate and turn over, inverting potato pancake onto plate, browned side up. Remove skillet. Melt 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Slide potato pancake into skillet and cook until bottom is brown and cheese melts, about 7 minutes.Slide potato pancake onto plate. Sprinkle with parsley. Cut into wedges.