Les Criques de Gramat

Potato cakes with ham and cheese

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Gramat is a sprawling market town built in the pale local limestone on the top of the Causse de Gramat in the Lot. Use floury old potatoes – waxy ones have too much moisture and alter the texture of the cakes which then tend to stick to the pan.


  • 350 g (12 oz) floury potatoes
  • 100 g (


Grate the peeled, raw potatoes on a medium grater over a clean tea towel. Pat them dry and transfer to a mixing bowl. Add the diced ham, cheese, garlic and seasonings. Lightly beat the egg and stir into the mixture until you have a softish ball. Divide this into four balls, then flatten them to a thickness of just under 2.5 cm (1 in) having first floured your hands. Dip the cakes into more flou