Ingredients :
- 2 large Russet potatoes ( about 1 1/4 pounds )
- 1 Leek ( white and pale green parts only, washed , cut into julienne)
- 1 tsp Finely chopped fresh thyme leaves
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- Coarse salt and fresh ground pepper
- For mushrooms
- 2 tbsp Unsalted butter
- 1/2 small leek ( cut into julienne, only white and pale green parts)
- 4 oz Fresh wild Mushrooms ( such as shiitake, oyster, or button , cremini) wiped clean, halved
- 1/4 cup Chicken stock
- For serving
- 2 oz Fresh goat cheese ( softened )
Method :
- Heat oven to 400°F . Peel potatoes and grate on the large holes of a box grater. Soak in water to cover for 5 minutes. Lift out with your hands and squeeze out liquid. Then squeeze out excess liquid in a clean kitchen towel. Or paper towel
- You should have 3 cups of potatoes.
- Toss together potato, leek, and thyme , and season with 3/4 cup of salt and 1/4 teaspoon pepper.
- Melt 1 tablespoon butter in a 10 inch ovenproof pan over medium high heat. , swirling to coat evenly.
- Add potato mixture, and cook, pressing down lightly with large spatula. Until bottom is golden and releases easily from pan, about 4 minutes.
- Invert Rosti onto a plate . Add remaining 1 tablespoon butter and oil and swirl to coat pan.carefully slide Rosti back into pan uncooked side down and cook until starting to brown underneath , about 3 minutes.
- Transfer to oven ( since you are using ovenproof pan) and cook until deep golden brown. About 12-15 minutes
- Meanwhile , sauté mushrooms. Melt the butter in a medium skillet over medium high heat. Cook leek until translucent, stirring, about 1 min. Add mushrooms , season with salt and pepper, sauté until golden, about 4 mins. Stir in stock and cook until reduced and slightly thickened and mushrooms have softened, 3, 4 mints .
- Slide baked Rosti out of pan onto a serving platter. Spoon dollops of goat cheese in center of Rosti. And spoon mushroom mixture over top. Cut into wedges and serve immediately .
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