Side Dish Main Dish

Three Cheese Potato Rosti

  • Ready Time: 30min
    1 Review
  • Prep Time: 15min
    Cook Time: 15min
  • Potato Type: Reds
    Cuisine: Italian
  • Serves: 6
    Prep Method: BoiledPan Fried
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Description

Recipe by: Olivia Mesquita

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.

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 shredded mozzarella
  • 1/2 cup shredded provolone cheese
  • Salt and pepper to taste

Preparation
Prep Time: 15min | Cook Time: 15min

  1. 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).
  2. Let the potatoes cool and chill them overnight.
  3. The next day, peel and coarsely grate the potatoes. Season with salt, pepper and the fresh thyme.
  4. In a different bowl, combine the cheese and stir well. Reserve.
  5. Heat 1 Tablespoon of butter and 2 Tablespoons of olive oil in a medium sized sauté pan, over medium heat.
  6. Add half of the grated potato, spreading it out evenly to cover the bottom of the pan.
  7. 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.
  8. Pour all the cheese filling into the potato pancake, leaving a small edge all around.
  9. Then, spread out the remaining potato on top of the cheese, pressing it down and around as you go, covering all the cheese.
  10. 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.
  11. Add 1 tablespoon of butter and some olive oil and, when hot, slide the Rösti back into the pan, uncooked side down.
  12. Let it cook for 5 to 7 more minutes or until the bottom is golden brown, adding more olive oil if necessary.
  13. Remove to a plate covered with paper towel to soak the excess grease.
  14. 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.

Variations

 

 

Nutrition

Calories530
Fat15g
Sodium440mg
Cholesterol70
Carbohydrates39g
Fiber4g
Protein14g

1 Review

Kevin 1 year ago

Made this last night as an early Mothers day dinner. This just jumped up in my list of comfort foods.

Kevin 1 year ago

Made this last night as an early Mothers day dinner. This just jumped up in my list of comfort foods.

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