My favorite thing to do on a Sunday morning in Paris is to visit the Boulevard Raspail organic farmer's market. The potato pancake vendor there makes the most delicious potato pancakes, using French Comte cheese, which holds the shredded potatoes together. Comte is like Swiss cheese, with a subtle, nutty flavor.  If you can't find Comte for this recipe (which should be available at most gourmet cheese departments of grocery stores), substitute shredded Swiss or Gruyere. This recipe is a special twist on more traditional potato latkes served for Channukah. I always like applesauce as an accompaniment. Enjoy!

Parisian-Style Potato Latkes
(serves 6)

2 pounds potatoes (Russet or Yukon Gold)
1 medium-size onion
1 egg, beaten
1/2 teaspoon salt
1 cup shredded French Comte cheese (Gruyere or Swiss)
Vegetable oil for frying

1.  Peel the potatoes and shred in a food processor or with a hand grater.

2.  Place the shredded potatoes over a fine mesh strainer or a double layer of cheesecloth. Over a medium-size bowl, squeeze as much water as possible from the potatoes. Let the potato water settle in the bowl for a few minutes. Then pour off the potato water, but keep the potato starch that will settle on the bottom.

3.  Grate the onion.

4.  Add the shredded potatoes, grated onion, beaten egg, and salt to the bowl with the residual potato starch.

5.  Heat a griddle or frying pan and add enough oil to coat the bottom. Drop 1 heaping tablespoon for small pancakes or 2 heaping tablespoons for larger pancakes, onto the surface. Flatten each pancake as much as possible  (leave room in the pan to do so).  Fry the pancakes until they turn a deep golden brown on the bottom. Then flip them over and fry on the other side. Repeat and add more vegetable oil as needed.

6.  The pancakes are best served right away. You can also make them in advance. Keep them in the refrigerator and later reheat on baking sheets at 350 degrees.