Recipe courtesy of Joey Altman

Potato-Cheese Croquette

  • Level: Easy
  • Total: 46 min
  • Prep: 20 min
  • Inactive: 1 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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1 pound Yukon Gold potatoes, peeled and boiled

2 ounces butter

2 ounces sour cream

2 egg yolks

4 ounces grated white cheddar

2 scallions minced

Salt and pepper

2 tablespoons butter

2 tablespoons olive oil


  1. Rice potatoes. Whisk in butter, sour cream, and yolks. Fold in cheese and scallions. Season to taste. Chill for 1 hour.
  2. Form into cakes 2 by 1 inch. Heat the oil and butter in a skillet on medium heat, until butter starts to foam. Gently place cakes in the pan and cook for approximately 3 minutes on each side or until golden brown.

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