Rosti INGREDIENTS 3lbs potatoes 2 tablespoons butter 6 tablespoons olive oil 1 tablespoon fresh thyme 1 cup shredded mozzarella 1 cup Cheddar 1/2 cup shredded provolone cheese Salt and pepper to taste Instructions Cook the potatoes, with skin, in a pot of salted boiling water for 10 minutes or until tender (but not falling apart). Let the potatoes cool and chill them 3 hrs The next day, peel and coarsely grate the potatoes. Season with salt, pepper and the fresh thyme. In a different bowl, combine the cheese and stir well. Reserve. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a medium sized sauté pan, over medium heat. Add half of the grated potato, spreading it out evenly to cover the bottom of the pan. Allow to cook for about 4 minutes, or until the sides start to turn golden, while shaping it into a flat cake, pressing down lightly. Pour all the cheese filling into the potato pancake, leaving a small edge all around. Then, spread out the remaining potato on top of
Comments
Post a Comment