Ginette Chapdelaine serves these thick pancakes as an hors d'oeuvre topped with sour cream and either caviar or smoked salmon. I also enjoyed them as an accompaniment to a main-course of sauteed duck breast with cherry sauce.


2 large floury potatoes (a generous pound), peeled and cut into large dice

1 cup (250 mL) chicken stock, preferably low sodium

1 tablespoon (15 mL) vegetable oil, plus more for frying

1 large white of leek, washed and thinly sliced

1 cup (250 mL) unbleached flour

1 1/2 teaspoons (7 mL) baking powder

2/3 cup (150 mL) of liquid made with the leftover cooking liquid combined with milk

1 egg, lightly beaten

1 teaspoon (5 mL) Dijon mustard

1/4 cup (50 mL) grated strong cheddar cheese

1/4 cup (50 mL) grated parmesan cheese

2 tablespoons (25 mL) chopped fresh chives

Salt and pepper

1. Place the potato cubes in a saucepan along with the chicken stock, and cook on medium-high heat until fork tender (about 18 minutes).
2. Meanwhile, heat the tablespoon of oil in a fry pan and saute the leek over medium heat until soft but not browned. Remove from heat and set aside.
3. Drain the potatoes, reserving the cooking liquid in a bowl, and pass through a ricer (or mash) and transfer to a large bowl. Gently stir in the flour/baking powder mixture.
4. Combine the cooking liquid/milk mixture with the egg and mustard, and then stir it into the potato mixture along with the cheeses, fried leek and chives. Stir until just combined. Season to taste with salt and pepper.
5. Heat a few tablespoons of oil in a large nonstick pan over medium-high heat. Drop large spoonfuls of the batter, giving each a tap with the spatula to even them out. Cook for two minutes on each side until deep golden. Transfer to a warm oven and repeat with remaining batter. Serve immediately.