There’s taking latkes to a whole new level, then there’s taking latkes to a WHOLE NEW LEVEL. Latke grilled cheese takes two of the thin, traditional, grated potato latkes that we all know and love, and turns them into something completely radical. Latke Grilled Cheese is crispy, savory, potatoey, cheesy goodness. Exactly how cheesy is completely up to you. I say, maximum cheese please! The latke recipe itself is SO good, you’ll need to make a double batch… one batch for Latke Grilled Cheese and the other for noshing plain! This is the WOW latke recipe you’ve been waiting for!
Latke Grilled Cheese
Imagine crispy potato pancakes oozing with melted cheese. Latke Grilled Cheese is the perfect marriage of crispy, golden potato latkes and gooey, melty cheese, all in one mouthwatering bite. This isn’t just grilled cheese; it’s an experience that brings together the best of comfort food and Chanukah tradition. 
How I came up with Latke Grilled Cheese
I can take very little credit for this concept! It originates from Allie’s Banana Bread on Instagram. When I first saw her reel on making Latke Grilled Cheese I was absolutely drooling. Her Latke Grilled Cheese recipe is incredible, so good that I contacted her and asked if I could reproduce the recipe for a blog/reel. She’s SO nice that she said YES! Please make sure to follow @alliesbananabread on Instagram Sadly, her banana breads aren’t certified kosher… yet. I’m looking forward to that day!
The original Latke Grilled Cheese from Allie’s Banana Bread.
Making Latke Grilled Cheese
The recipe is straight forward to make. Here are some tips that Allie & I came up with.
Make sure to thoroughly drain the latkes
Draining the latkes and making sure there is no liquid in the potatoes, allows for the latkes to get extra crispy. While you can use a strainer, towel or cheese cloth to drain the shredded potatoes, I used one of my handy dandy soup socks and it worked great.
Draining the potatoes in a soup sock works really well.
If you’re making Latke Grilled Cheese rather than plain latkes…
Make sure that the latkes are very thin which is perfect for the “Latke Sandwich”. Also, it’s best to fry them until they are just underdone because they’ll cook and crisp more when put together for a Latke Grilled Cheese .
Thin Latke Grilled Cheese frying. Make sure the latkes are slightly underdone before forming into Latke Grilled Cheeses.
The type of cheese
@alliesbananabread used Kraft American cheese in her Latke Grilled Cheese. Unfortunately Kraft cheese isn’t certified kosher so I needed to come up with something similar. In my refrigerator were: Haolam Orange and Haolam White cheese slices, and a brick of Tillamook kosher cheddar cheese. I decided to try the a couple slice Haolam Orange and a few slices of Tillamook Cheddar in each of the Latke Grilled Cheese.
American Cheese vs Cheddar in Latke Grilled Cheese.
The Haolam Orange Cheese melted a little better, but to get that gorgeous cheese pull I needed to use more than two slices. Either way, eating the Latke Grilled Cheese was a transcendental experience.
Latke Grilled Cheese with lots of American Cheese.
Here’s the recipe for Latke Grilled Cheese
This is a recipe that makes you go… WOW. What I found, was that in addition to the Latke Grilled Cheese being insanely delicious, the latkes by themselves were outstanding. If you’re looking for a stand-alone latke recipe, this is a really good one. I think the careful draining of the potatoes really made a difference in the quality of the latkes.
Latke Grilled Cheese
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 Latke Grilled Cheese or 16 latkes 1x
- Category: Latke
- Method: Frying
- Cuisine: Gluten Free
- Diet: Kosher
Description
Imagine crispy potato pancakes oozing with melted cheese. Latke Grilled Cheese is the perfect marriage of crispy, golden potato latkes and gooey, melty cheese, all in one mouthwatering bite. This isnāt just a grilled cheese; itās a experience that brings together the best of comfort food and Chanukah tradition.
The original recipe for Latke Grilled Cheese is from @alliesbananabread on Instagram.
Ingredients
- 3 medium/large russet potatoes, peeled and grated (around 1 1/2 pounds)
- 4 green onions, sliced or 1/2 onion grated
- 1 large egg
- 2 tablespoons (gluten free) flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon baking powder
- 1 tablespoon Everything but the Bagel seasoning (optional)
- 16 slices American Cheese, or more if desired.
- Avocado, peanut or sunflower oil for frying
- 2 tablespoons unsalted butter
- sieve, cheesecloth or soup sock to drain potatoes
- Tomato soup for serving (optional)
Instructions
- Line a baking sheet with paper towels. Set aside.
- In a small bowl, whisk together the flour, salt, pepper, baking powder and everything seasoning (if using). Set aside.
- Place the grated potatoes into a sieve, cheesecloth or soup sock and squeeze to get all the liquid out of the potatoes. Put some muscle into it.
- Transfer the potatoes to a large bowl, the add the green onion, egg and mixed dry ingredients. Toss until all the ingredients are evenly blended.
- Using a large scooper, divide the latke mixture into 12 even portions and set on a large baking sheet.
- Place enough oil to cover the bottom of a large skillet. Heat over medium/high heat until hot. You can test the readiness of the oil by tossing in a small piece of the potato into the oil. If it sizzles then the oil is ready.
- Take one of the divided latke batter mounds and flatten with your hand. The flatter the better for the Latke Grilled Cheese Sandwich.
- Carefully set the flat latke in the hot oil, repeating with 2 or three more latke mounds, being careful not to overcrowd the pan.
- Cook until just browned on each side, then set them on the prepared towel lined baking sheet. You don’t want the latkes to be too crispy yet because you’re going to fry them again for the Latke Grilled Cheese.
- Repeat with the remaining latke batter, setting the finished latkes on the prepared towel lined baking sheet. Allow the latkes to cool just enough to be able to handle.
- Pair the latkes into six pairs. The pairs should be even in size. Place (2 slices or more) cheese in between the latke pairs.
- Heat the butter in the skillet that was just used for frying the latkes. Place the Latke Sandwiches in the pan, not overcrowding the pan. Fry until golden brown on each side and the cheese is completely melted.
- Repeat with the remaining Latke Grilled Cheeses.
- Serve with hot tomato soup or your favorite dipping sauce.
Equipment
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GEFU Universal Peeler – Magic Peeler
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HexClad 12 Inch Hybrid Nonstick Frying Pan and Tempered Glass Lid
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HexClad 14 Inch Hybrid Stainless Steel Frying Pan with Lid
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OXO 2 Cup Adjustable Measuring Cup
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OXO Good Grips Pro 12″ Frying Pan Skillet
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OXO Stainless Steel Mira Series 12in Frypan – Ceramic
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Tip: If you set your grater on it’s side and place it on a baking sheet, you can grate the potatoes more easily.
Not in the mood for Latke Grilled Cheese? These latkes are great on their own.
If you’re a huge cheese fan like me and want to add even more cheese to your Latke Grilled Cheese, the cheese may not completely melt in between thee latkes if the cheese is too thick. You can place the Latke Grilled Cheese in the microwave for 15-20 seconds to completely melt the cheese.
Nutrition
- Serving Size: 8 Latke Grilled Cheese or 16 latkes
- Calories: 261
- Sugar: 3 g
- Sodium: 594.8 mg
- Fat: 10.6 g
- Saturated Fat: 3 g
- Carbohydrates: 31.1 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40.8 mg
More Marvelous Latke Recipes!
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