Home Recipes Three Cheese Potato Rosti

Three Cheese Potato Rosti

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.

Featuring USA Potatoes.

Ingredients

1.4 kg	red potatoes
2 tbsp	butter
6 tbsp	olive oil
1 tbsp	fresh thyme
240 g	requeijao (substitute for cream cheese)
100 g	shredded mozzarella
50 g	shredded provolone cheese
	Salt and pepper to taste

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

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Dessert

Three Cheese Potato Rosti

Ingredients

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