Potato Fritters With Grated Gruyere Cheese

Put the potatoes into a pan of cold water and add 1 teaspoon salt. Make sure that the water covers them completely. Bring to a boil, lower the heat, and cook for about 20 minutes if they are new potatoes or 30 minutes if not.

Drain, peel, and mash while still hot. Stir in the butter, warm milk, and Gruyere.

Separate three of the eggs and beat the yolks with the remaining egg. Add to the potatoes, mix well with a wooden spoon, and season to taste with salt.

Stiffly whisk all the egg whites in a clean, dry bowl and fold them into the mixture. Shape the mixture into 2-inch square fritters. Pour the bread crumbs into a shallow dish and gently roll the fritters in them to coat.

Heat the oil in a deep-fryer or deep saucepan to 350-375 degrees F or until a cube of day-old bread browns in 30 seconds. Add the fritters, in batches, and cook until golden brown. Drain well and keep warm until all the potato fritters are cooked.

Serve immediately, offering the tomato sauce separately.