Rösti

Servings: 2 | Amount Per Serving: 1/2

• Calories: 245 | Total Fat: 17g
• Saturated Fat: 11g | Carbohydrates: 21g
• Cholesterol: 46mg | Protein: 5g
• Sodium: 405mg | Vitamin C: 10mg
• Sugar: 1g | Calcium: 20mg
• Potassium: 540mg | Iron: 1mg

• Prep Time: 35mins
• Chilling Time: 1 day
• Cook Time: 25mins
• Total Time: 1 day and 1hr

Ingredients

• 1) 2 large potatoes
• 2) 100g cured cheddar cheese
• 3) 2 slices of bacon
• 4) Pinch of nutmeg
• 5) Pinch of salt
• 6) Onion powder, to taste
• 7) Garlic powder, to taste
• 8) 2 tablespoons of butter

Steps

• 1) In a medium saucepan or small pot, cover potatoes with cold water. Season generously with salt and bring to a simmer.
  Continue to cook at a simmer until you can just pierce the potatoes with a paring knife, about 25 minutes; make sure not to cook them so long their skins split.
  Drain potatoes, allow them to cool to room temperature, and then cover and refrigerate at least 8 hours, preferably overnight.
• 2) When ready to cook, peel the potatoes and grate into a mixing bowl.
  Season with salt, nutmeg, onion and garlic powder to taste.
• 3) Grate the cheese into the mixing bowl. Dice the bacon and add to the bowl as well.
  Mix well without mashing the potatoes.
• 4) Melt one tablespoon of butter over medium-high heat. Once foaming, add potatoes, and form an even disc, about 1 inch thick.
  Cook until deep golden brown and crisp on the bottom, about 12-15 minutes; lower heat if needed to prevent scorching.
• 5) Using a large plate, flip the rösti to invert it, adding the remaining butter to the bottom of the pan.
  Cook until deep golden brown and crisp on the second side, about 10 minutes longer; adjust heat as necessary to promote even browning but prevent scorching.

Notes

• 1) Add a drizzle of olive oil to the butter to prevent it from burning.
• 2) Substitute cured cheddar for gruyere.
• 3) Switch up ingredients for further variations, ie. add onion instead of bacon.
• 4) Parboiling and cooling the potatoes is crucial and the most important step in making rösti.