Three Cheese Potato Rosti
Servings: 6
Soft and buttery on the inside with a crispy potato crust on the outside, this potato rösti combines three unique cheeses for a heavenly side dish.
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Ingredients
- 3 lbs. red potatoes
- 2 Tablespoons butter
- 6 Tablespoons olive oil
- 1 Tablespoon fresh thyme
- 1 cup requeijao substitute for cream cheese
- 1 cup mozzarella shredded
- 1/2 cup provolone cheese shredded
- Salt and pepper to taste
Instructions
- The day before, 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 overnight.
- 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!
- Make sure you use a good nonstick and enough olive oil so your rosti potatoes don’t stick to the bottom.