Scrub the potatoes and place them in a large pot.

Cover the potatoes with water.

Boil the potatoes over medium heat for 25-45 minutes, or until soft.

Peel the potatoes while they are still warm.

Allow the peeled potatoes to cool slightly.

Coarsely grate the cooled potatoes.

Melt the butter in a large frying pan over medium heat.

Add the diced onion and minced garlic to the pan.

Sauté the onion and garlic until translucent, about 5 minutes.

Stir the grated potatoes and the grated Vacherin Fribourgeois cheese into the onion mixture.

Stir the white wine into the potato mixture.

Season the potato mixture with salt and pepper to taste.

Shape the potato mixture into a thick pancake in the frying pan.

Brown the pancake on each side for about 15 minutes, until golden brown and crispy.