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Green Gulch Yellow Finn Potato Cakes

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SF Gate
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nut free vegetarian


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2 pounds large Yellow Finn or Yukon Gold potatoes

1 1/2 teaspoons olive oil

1 1/2 cups thinly sliced leeks (white part only)

Salt and freshly ground pepper to taste

1 egg

3 tablespoons creme fraiche + 1/2 cup for garnish

1/2 cup grated Asiago, Gruyere or fontina cheese

1 tablespoon all-purpose flour

Vegetable oil for cooking the cakes

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