Recipe courtesy of Gilles Dupont
Episode: Potato Dish
Print
Total:
1 hr 45 min
Prep:
10 min
Inactive:
30 min
Cook:
1 hr 5 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 45 min
Prep:
10 min
Inactive:
30 min
Cook:
1 hr 5 min
Yield:
6 servings
Level:
Intermediate

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

Watch how to make this recipe.

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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