Recipe courtesy of Gilles Dupont

Rosti with Bacon, Mushrooms and Onions

  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 1 hr 5 min
  • Yield: 6 servings
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Ingredients

6 large baking potatoes

1 tablespoon salt

3 1/2 ounces smoked bacon, thinly sliced vertically

3 1/2 ounces onion, diced

1 sprig thyme

3 1/2 ounces mushrooms, diced

2 tablespoons oil

2 ounces butter

6 slices Gruyere

Serving suggestion: green salad.

Directions

Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.

In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. Add mushrooms and cook for about 5 minutes until soft. Combine with the potatoes and mix gently, taking care not to mash them too much.

Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes.

Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired.

Cook’s Note

We find that it's better to cook the Rosti individually. 3 or 4 spoonfuls will serve 1 person.

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