Yukon Gold Pancakes with Yogurt-Cream Sauce

Course Appetizers

Ingredients in this Recipe

1 pound (about 3 large) Yukon Gold potatoes – peeled, grated
1/2 cup plain whole milk Greek yogurt
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon white pepper (or cayenne or an extra kick)
2 cups combined finely chopped leeks and shredded carrots
2 tablespoons potato starch (residue left after soaking and draining the potato water)
3 tablespoons heavy whip cream
Parmigiano Reggiano, fresh micro plane grated for sprinkling on top
Pats of unsalted butter
Safflower oil (or cannola)

See Full Recipe at Food52