Potato pancakes with sour cream and herbs

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for approx. 16 portions


  • 500 g of potatoes such as Urgenta
  • 3 eggs
  • 50 g of flour
  • 100 mL of milk
  • salt, pepper, nutmeg

sour cream:

  • 2 tbs of herbs
  • 200 g of fresh cream
  • salt and pepper
  • cooking butter or cooking cream
  • 8 Tête-de-Moine rosettes

Recipe source

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  1. 1 For the pancakes: peel the potatoes and cut into pieces. Boil until soft in a little salt water. Drain off the water and allow the potatoes to dry on the hotplate. Press through a food mill while still warm.
  2. 2 Mix the potato puree with the remainder of the ingredients and season. Allow to stand for 10 mins.
  3. 3 For the sour cream: chop the herbs up finely. Mix the fresh cream with the herbs and season.
  4. 4 With the potato puree make 16 pancakes fried on both sides for 2-3 mins. in the butter over a medium to strong heat. Cover the pancakes and keep warm in the oven, preheated to 50°C.
  5. 5 Spoon the herb-sour cream onto plates and serve the pancakes and Tête-de-Moine rosettes on top.

Cheese in this recipe