Potato & Gorgonzola Cakes

2large (10 ounces each) russet potatoes, peeled, thickly sliced 1teaspoon kosher salt, divided 1⁄3cup finely crumbled Gorgonzola cheese* 1large egg, lightly beaten 1tablespoon finely minced shallot 1tablespoon chopped fresh parsley 1teaspoon extra virgin olive oil 1⁄8teaspoon freshly ground black pepper

Nutritional information per cake: Calories 69 (37% from fat) • carb. 8g • pro. 3g • fat 3g • sat. fat 1g • chol. 31mg • sod. 255mg • calc. 37mg • fiber 1g

Put potatoes into a medium saucepan and cover with 1 inch of water. Stir in ½ teaspoon salt. Bring to a boil over high heat. Reduce heat to medium and simmer for 15 to 18 minutes, or until potatoes are fork tender. Drain, reserving ¼ cup cooking liquid. Put potatoes into a bowl with the reserved liquid. Mash potatoes using a potato masher or ricer. Measure out 2 cups of mashed potatoes and put into a medium bowl. (Discard extra potatoes or reserve for another use.) Add cheese, beaten egg, shallot, parsley, olive oil, remaining salt, and pepper. Stir to blend. Preheat Cuisinart® Griddler® to 375°F with the unit closed, then open preheated unit to extend flat. Scoop out potato mixture using a ¼-cup measure. Arrange 4 scoops on each side of the griddle. Cook for 6 to 7 minutes per side, until golden and crispy on the outside and hot on the inside. Serve hot. *Cheese may be varied according to personal preference. Try crumbled chèvre or feta, or grated Cheddar, Gouda, Parmesan, etc.