Dauphine potatoes (potato pancake)

• 900g potatoes, peeled
• 100g clarified butter or 6 tablespoons oil
• Salt and pepper

Clarified butter: Heat the butter over low heat, without stirring, and skim off the foam from the surface with a spoon. Then pour the melted butter carefully into another container to separate the liquid from the milk solids at the bottom of the pan.

Grate the potatoes with the red cone.

Mix the grated potatoes with the clarified butter, salt and pepper. Form small pancakes in a hot frying pan without fat and cook over medium heat. When the pancakes become golden brown, turn them over and leave them to cook gently. The pancakes are cooked when the core becomes tender.

Variant: Cook the pancakes in small individual pans and serve with smoked salmon and fresh cream.