Cheesy Potato Waffles

Cheesy Potato Waffles

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 4

A mash-up of two Test Kitchen favourites – potato gems and waffles – this is sure to be in regular rotation when you want a comforting brunch. These crispy waffles are loaded with three kinds of cheese: sharp cheddar, gruyere and parmesan. The Test Kitchen chefs love adding a dollop of crème fraîche and chives, but you can really go to town with sliced avocado, poached eggs and chilli crisp on top. So have fun!

Ingredients

  • 1 kg frozen potato gems, thawed (about 8 cups)
  • 1 cup (115 g) shredded sharp cheddar cheese
  • 1/2 cup (60 g) shredded aged gruyere cheese
  • 1/2 cup (60 g) shredded parmesan cheese
  • 1/2 tsp. onion powder (optional)
  • 1 tsp. salt
  • Freshly ground pepper
  • 1/2 cup (115 g) crème fraiche, sour cream or plain yoghurt
  • 1 Tbs. chopped fresh chives

Directions:

  • Preheat a Belgian waffle iron to medium-high (typically heat setting 4). Place a baking sheet in the oven and preheat to 95°C.
  • In a medium bowl, combine the potato gems, cheddar, gruyere, parmesan, onion powder (if using), salt and a couple of grindings of pepper. Set aside.
  • Lightly grease the waffle iron with cooking spray. Evenly spread with about 1 1/2 cups (170 g) of the potato gem mixture per waffle. Close the waffle iron and cook for 2 minutes.
  • Open the waffle iron and fill in any holes in the waffle with the potato gem mixture (about 90 g per waffle), breaking the potato gems into pieces if needed. Close the waffle iron and continue to cook until golden and crispy, about 4 minutes longer. Using a metal spatula, carefully remove the waffles and transfer to the baking sheet in the oven to keep warm. Repeat to cook the remaining waffles.
  • To serve, top each warm waffle with 2 Tbs. crème fraiche then garnish with chives and more pepper. Serve immediately. Makes 4 waffles.
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