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Saturday, November 26, 2011

Savory Potato and Cheese Waffles

Seasonal Recipe of the Week
Still in breakfast for dinner mode — how about a savory waffle with potato and cheese?

2 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 Tbs. sugar
2 eggs
4 Tbs. (1/2 stick) unsalted butter, melted
2 cups milk
1 cup shredded Gruyère cheese
1/2 cup mashed, peeled boiled potato
3 Tbs. chopped fresh chives
Freshly ground pepper, to taste

Preheat a waffle maker according to the manufacturer's instructions. Preheat an oven to 200°F.

In a bowl, whisk together the flour, salt, baking powder and sugar. In another bowl, whisk together the eggs, butter and milk until blended. Add the egg mixture to the flour mixture and whisk until combined. Fold in the cheese, potato, chives and pepper just until incorporated.

Cook the waffles according to the manufacturer's instructions until brown and crisp. Arrange the waffles in a single layer on a baking sheet, cover loosely with aluminum foil and keep warm in the oven while you cook the remaining waffles. Top with poached egg, some hollandaise, a little more cheese. Serve with a nice salad and some grilled asparagus.