These Potato Leek Pancakes are light and savory, with the leeks and shallots giving a wonderful sweetness to the spuds. Eat them with eggs in the morning or later in the day as a... side with meat or fish. They’re also a meal in themselves. Try them for lunch with a crisp green salad and a dollop of creamy Greek yogurt.
Squeeze the liquid out of the grated potatoes. Set aside in a colander until ready to use.
Heat half the butter in a heavy skillet. Saute the leeks and shallots until they are soft and beginning to turn a golden brown.
While the leeks are cooking, beat the egg, half the milk, nutmeg, and flour together with a good pinch of salt. Take care to beat out any lumps. Add enough of the remaining milk to form a batter the consistency of heavy cream. Stir in the cheese.
Stir the potato into the batter along with the sauteed leeks and shallots. Add a grind or two of black pepper and mix well.
Heat the remaining butter in a skillet. Spoon the potato mixture into the hot skillet, 2 tablespoons at a time to make 6 small pancakes. Don’t crowd the pan. Depending on the size of the pan, you may need to make 2 batches.
Cook the pancakes until browned on one side then flip them and brown the other side. Keep warm or serve immediately.
As you cook, either keep the pancakes warm covered in foil in a low oven, or keep them warm wrapped in a clean tea cloth or some paper towels on a plate set over a simmering pan of water.