Cheddar latke sandwiches | All You Need Is Cheese

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese offers a lighter option while still melting well.

Add dried apricots and 3/4 cup of water to a small saucepan, cover, bring to a boil on medium heat, and cook for 5 minutes.

Add chopped horseradish to the saucepan and puree with a hand blender, then set aside.

Peel 4 medium potatoes and grate them, placing them in a bowl of water.

Drain and rinse the grated potatoes under cold water, then drain again.

Place the potatoes in a clean dish towel and wring out excess liquid.

In a large mixing bowl, combine the grated potatoes with 1/2 thinly sliced onion, 2 eggs, and some flour, generously seasoning with salt and freshly ground pepper.

In a large skillet, melt some butter over medium-high heat.

Drop spoonfuls of the potato mixture into the skillet, flattening them with a spatula to make 6 latkes.

Cook the latkes for 5 minutes on each side or until they are tender and golden.

Transfer the cooked latkes to a plate lined with paper towels to absorb excess fat.

Repeat the steps to make 6 more latkes.

Place the 12 latkes on a parchment-lined baking sheet.

Cut slices of Canadian aged cheddar and place them on top of 6 latkes.

Cook in a preheated oven at 375 degrees Fahrenheit until the cheese is melted.

Add the apricot puree and some arugula on top, then cover with another latke.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens