Rosti

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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 the cheese, pressing it down and around as you go, covering all the cheese.
  • Continue to cook for 5 more minutes. When the edges of the bottom potato cake are golden, gently shake the pan to loosen the Rösti. Then, flip it with the aid of a plate that is larger than the sauté pan.
  • Add 1 tablespoon of butter and some olive oil and, when hot, slide the Rösti back into the pan, uncooked side down.
  • Let it cook for 5 to 7 more minutes or until the bottom is golden brown, adding more olive oil if necessary.
  • Remove to a plate covered with paper towel to soak the excess grease.
  • Let it stand for 5 minutes before serving!

    • INSTRUCTIONS

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