Rolled potato pancake with cancoillotte

I had seen this recipe for a long time on the chocolate blog on all floors, a true gold mine of gourmet recipes and full of recipes from Franche-Comté to remind my little husband of his home region!

I really like this recipe because the pancake reminiscent of the Alsatian Grumberekiechele, married to the cancoillotte francocomtoise, is great and combines two small regions ^ _ ^

The cancoillotte, I knew vaguely, without having tried it. Since then, I love this cheese and all the dishes that contain it, a true delight, a pure delicacy and also: one of the lightest cheeses there is! Yes, yes, then more reason, go ahead!

Ingredients for 4 people:

500 g of potatoes
4 eggs
100 g grated cheese
1 onion
6 slices of ham
1 small jar of cancoillotte (garlic is even better!)
Nutmeg Salt, Pepper

1) Preheat your oven to 180 °. Wash and peel the potatoes and then grate them (coarse grater). Squeeze them to drain the water.

2) Beat the eggs in an omelet in a bowl, then add the potatoes, grated cheese and finely chopped onion. Add a little grated nutmeg, salt and pepper to taste and mix well.

3) Cover your drip tray with parchment paper and then distribute the preparation. Spread well to have the same thickness. Bake for 20 to 25 minutes: the pie should not be crispy.

4) When cooked, place your cake and parchment paper on your work surface. Place the slices of ham on top and cover with cancoillotte.

5) Gently roll the cake with parchment paper. Squeeze a little and then rearrange everything on a baking sheet. Bake again for 5 minutes.

6) Cut the pancake into slices and serve with a green salad or tomatoes!