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Potatoes - 1 kg (boiled for 10 minutes, drained, cooled and peeled)
Gruyere cheese - 50 gms (grated)
Butter - 75 gms
Onion - 1 (peeled and finely chopped)
Salt and freshly ground black pepper
Few parsley springs


  • Grate the potatoes into a mixing bowl, using the coarse side of the grater.
  • Stir in the grated cheese, then set aside.
  • Melt 1 tbsp of the butter in a frying pan and, when foaming, add the onion.
  • Fry gently until soft and golden, then add the onion to the potato and cheese mixture.
  • Add salt and pepper to taste.
  • Clean the frying pan and line it with a piece of aluminium foil. 
  • Shape potato mixture into a circle in the foil.
  • Invert a serving platter over the potato cake and turn out.
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