Rosti in Swiss German “Refreshing and golden.” The potatoes are shredded to form a kind of pancake, stuffed with mozzarella and provolone, and finished with another layer of potatoes. “Refreshing and golden.” Makes 8 to 10 pieces. (Chef’s tip: Use a good quality nonstick and enough olive oil to keep the rosti potatoes from sticking to the bottom.)
3 pounds redskin potatoes
2 tablespoons unsalted butter
6 tablespoons extra virgin olive oil
1/2 teaspoon fresh thyme leaves
1 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
The day before, boil the potatoes with their skins on in a pot of boiling salted water for 10 minutes or until tender (but not falling apart). Let the potatoes cool and chill overnight.
The next day, peel the potatoes and cook the rice. Season with salt, pepper, and fresh thyme.
Add the cheese to another bowl and mix well. make a reservation.
Heat 1 tablespoon butter and 2 tablespoons olive oil in a medium sauté pan over medium heat. Add half of the rice potatoes and spread evenly to cover the bottom of the pot. Shape into a flat cake, pressing gently, for about 5 minutes or until the sides begin to turn golden brown.
Pour all the cheese filling over the potato pancakes, leaving a small edge around the perimeter. Then spread the remaining potatoes over the cheese, pressing them all the way around to cover all of the cheese. Continue cooking for another 5 minutes. Once the edges of the bottom potato cake are golden brown, gently shake the pan to loosen the rosti. Then use a plate larger than the sauté pan to flip it over.
Add 1 tablespoon of butter and the olive oil and once hot, return the rosti to the pot, uncooked side down. Cook for another 5 minutes or until golden brown on the bottom, adding more olive oil if needed.
Transfer to a plate lined with paper towels and wipe off excess fat. Let stand for 5 minutes before eating.