Source: Thierry Roboullet, La Madeleine, Tyson's Corner

2 russet potatoes, peeled and grated
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 ounces Boursin
4 teaspoons chives, chopped

Place the potatoes in a dry tea towel and squeeze to remove as much water as possible. Mix the potatoes with the salt and pepper in a large bowl. Heat the olive oil in a large saut?pan over medium heat until fragrant.

Using a 1/3 cup measure, scoop 1 measure of potato and place in the pan. Flatten with a spatula. Repeat 3 more times, making 4 pancakes. Divide the Boursin in four pieces and place one piece on each pancake. Sprinkle the chives evenly over the Boursin. Scoop another 1/3 cup of grated potatoes and place on top of each pancake. Press down with a spatula, enclosing the cheese and the chives. Cook until the bottoms are golden, about 6 minutes. Turn the pancakes over and cook another 5-6 minutes or until the bottoms are golden. Serve immediately.

Yields 4 pancakes, serving 2.