01.01.70

1. Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil. Peel and grate the potatoes on the large holes of a box grater or in a food processor. Sprinkle the potatoes well with salt and pepper and toss to coat. When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet. Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don't burn. Carefully flip over the pancake, keeping it in one piece, and brown it on the other side. Remove to a paper towel-lined plate and keep warm.

2. While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the shallot and cook until it softens. Sprinkle over the flour and cook for a minute or two. Pour in the cream and bring to a boil. Add the whiskey and bring to a boil. Reduce the heat and simmer for a few minutes until it thickens a bit. Turn off the heat and add half the cheese. Stir to melt the cheese. Taste and adjust the seasoning with salt and pepper. Cover and keep warm.

Source: NBCNews.com

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by A Thrifty Mom

I am a stay at home mom with four wonderful kids. I have been married for over 10 years to my best friend. I am head over heels in love with him. He always supports my crazy "thrifty adventures". We have a lot of fun together.

I was raised on a small dairy farm. Where I learned very young, the value of hard work and how to be thrifty in all areas of life. Growing up our meals were made from scratch. Only on special occasion would we get name brand cereal, chips, or any other fancy treats. Now that I am a Mom with my own budget, the basic foods always comes first. I too make most of our meals from scratch and take pride in feeding my family a well balanced healthy diet.

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