Rosti

Name: Rosti
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M1DT0H50M0.000S
Yield: 2 rosti (8 servings)
Ingredients: 6 large russet potatoes; 4 tablespoons salt; 4 tablespoons clarified butter or olive oil; 2 tablespoons unsalted butter; 1 leek, split and sliced; 4 slices bacon, cooked and crumbled; 4 ounces Gruyere cheese, grated; Salt and pepper

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Level: Intermediate
Total: 1 day 50 min

Prep: 25 min
Inactive: 1 day
Cook: 25 min

Yield: 2 rosti (8 servings)

Level: Intermediate
Total: 1 day 50 min

Prep: 25 min
Inactive: 1 day
Cook: 25 min

Yield: 2 rosti (8 servings)

Ingredients

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6 large russet potatoes

4 tablespoons salt

4 tablespoons clarified butter or olive oil

2 tablespoons unsalted butter

1 leek, split and sliced

4 slices bacon, cooked and crumbled

4 ounces Gruyere cheese, grated

Salt and pepper

Directions

Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
For the first Rosti:
Preheat the oven to 200 degrees F.
Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
For the second Rosti:
Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.