Our Recipes
Potato Waffles with Wild Cucumber Pickles Creamy Sauce

Potato Waffles with Wild Cucumber Pickles Creamy Sauce

Difficulty: Easy 

Preparation time: 45 mins

Chilling time: 1 hr

For 4 people





For the potato waffles: 

  • 250 g potato
  • 50 g flour
  • 50 g Gruyere cheese
  • 10 cl cream
  • 1 egg
  • ½ sachet baking powder
  • 1 pinch salt 


For the sauce:

  • 1 greek yogurt
  • 100 g pickled wild cucumber
  • 1 stalk chives
  • 20 mint leaves
  • 3 sprigs parsley
  • 1 pinch espelette pepper
  • 1 pinch salt and pepper
  • 1 tbsp olive oil 



  • Waffle iron
  • Grater




For the waffle:

  1. Grate raw potatoes and set aside.
  2. In a bowl, combine the Gruyère cheese, cream and salt.
  3. Add the egg and mix.
  4. Add the grated potatoes and mix.
  5. Add the flour and mix again.
  6. Heat the waffle iron and add a generous layer of waffle batter. Let cook   


For the sauce:

  1. Cut the pickles into thin slices.
  2. Chop the mint and parsley.
  3. In a bowl, place the pickles slices, Greek yogurt, mint and parsley, and mix well.
  4. Refrigerate for at least one hour.
  5. Just before serving, add a pinch of espelette pepper, salt and pepper.
  6. Snip the chives on top of the sauce and add the olive oil.


Enjoy ! 


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