Cheese Rosti (roschti)

Ingredients

• Servings: 6
• 6 large potatoes, peeled and cubed
• 2 (14.5 ounce) cans chicken broth
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 large onion, diced
• 1 cup sliced mushrooms
• salt and ground black pepper to taste
• 8 ounces grated swiss cheese

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs 10 mins


• place potatoes in large pot with chicken broth and add enough water to cover potatoes completely; bring to a boil and cook until potatoes are tender but still firm, about 15 minutes. drain potatoes, transfer to a bowl and refrigerate until chilled, 8 hours to overnight.
• preheat oven to 400 degrees f (200 degrees c).
• grate potatoes, discarding any lumps or skin that don't pass through the grater.
• heat olive oil and butter in a large, oven-proof skillet over medium-high heat. saute onion and mushrooms in hot oil mixture until soft but not browned, 5 to 7 minutes. stir potatoes into skillet. season potato mixture with salt and black pepper; stir gently and shape into a large potato cake in the skillet.
• cook the potato cake in the skillet until base of cake is browned, 5 to 10 minutes. place a plate on top of the skillet, turn the skillet upside-down to remove the cake from the pan, and slide cake, browned-side up, back into skillet. cook until the other side of the cake is browned, 5 to 10 minutes more. sprinkle swiss cheese over the top of the cake.
• bake in the preheated oven until cheese melts and starts to brown, 10 to 20 minutes. cool in the skillet for 10 minutes before slicing.