Summary

Ingredients

• 800 g potato (s), rouhly rated
• 200 g flour
• 4 egg (s)
• 1 pinch (s) salt and pepper, crushed
• sugar
• nutmeg
• 500 g minced meat, mixed
• 1 large onion (s), finely diced
• 3 tomato (s), diced
• 1 teaspoon herbs
• 0.5 teaspoon ½ peppers from Provence, crushed
• Pinch (s) salt and pepper, crushed
• 12 slices cheese, (raclette cheese)
• 50 g bacon, diced

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Instructions

1. Squeeze the grated potatoes in a colander. Mix the potatoes, flour, eggs, salt, pepper, a little nutmeg and a pinch of sugar in a bowl to form a dough and let stand for 20 minutes.
2. Leave out the bacon cubes and set aside.
3. Fry the minced meat in the rendered fat with a little flour until crumbly. Mix with the diced onion, tomatoes, diced bacon and the remaining spices and set aside.
4. Bake the potato pancakes in a larger pan in fat until golden yellow.
5. Just for the coverage:
6. My pan is 28 cm in diameter and I make these buffers as big as the bottom of the pan (24 cm) about 1 cm thick. The dough makes 6 pieces.
7. Turn with two spatulas so that it doesn`t break. After the second side is also golden yellow, put it on a plate and keep it warm.
8. Now put 1/6 of the minced meat mixture on each buffer and cover each with 2 slices of raclette cheese. Now in the preheated oven at 150 ° C for 10 minutes or quickly in the microwave individually. At 750 watts 1.5 minutes.
9. When the cheese has melted, your potato pancake XXL (the father of all potato pancakes) is ready.
10. Green or lamb`s lettuce is a good side dish.