I have always loved hash browns and tried rosti once at a brunch restaurant a couple years back. It was really yummy so I decided make it at home. I wanted to take the already delicious union of potatoes and cheese and put a classy fall/winter spin on it. When I created this recipe, I was craving something warm and home-y but elevated enough to serve to guests. This rosti makes a great meatless Monday dinner or you can top it with a fried egg for a decadent weekend breakfast. This recipe is special to me because it's pure comfort food; it's all the foods I love to eat wrapped in a tasty package. The rosti itself is a hearty hash brown cake studded with rosemary and shallots. The roasted mushrooms, parsnips and kale on top add earthiness and great flavor. When you drizzle it all with the silky, creamy gruyere and cheddar sauce you have a guilty pleasure meal to warm you up on a cold day. Enjoy!
Potato Rosti with Roasted Mushrooms and Gruyere Sauce
961 per serving
- 4 medium idaho potatoes
- 1 sprig rosemary, finely chopped
- 1-1/2 shallots, peeled and sliced
- 4 tablespoons olive oil
- 20 ounces mushrooms (variety of suggested), cremini, shiitake, oyster, sliced
- 1 cup kale (chopped)
- 1 parsnip, peeled and chopped in small cubes
- 1/4 teaspoon red pepper flakes, optional
- 1 cup reduced fat (2%) milk
- 1 tablespoon all-purpose flour
- 1/4 cup shredded gruyere cheese
- 1/4 cup white cheddar cheese, shredded
- 1.15 teaspoons salt
- 0.65 teaspoon black pepper
- 1 scallion, chopped for garnish, optional
Roasted Vegetable Steps:
Preheat oven to 400 degrees. Line a cookie sheet with foil paper. Add sliced mushrooms, 1 sliced shallot, cubed parsnip pieces and kale. Toss vegetables with 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper, until everything is evenly coated. Bake for 15 minutes or until mushrooms are golden brown and kale is crispy.
GRUYERE- CHEDDAR SAUCE STEPS:
In a small saucepan on medium heat whisk together flour and 1 tablespoon olive oil until there are no powdery flour bits. Add milk to the saucepan and whisk until there are no lumps. Once the mixture is smooth whisk in gruyere and cheddar cheeses, until cheese is fully melted. Whisk in 1/8 teaspoon salt and 1/8 teaspoon black pepper.
Peel potatoes with a vegetable peeler. Using a large hole grater, grate the potatoes into a bowl. Stir in rosemary, 1/2 sliced shallot, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside for 5 minutes. Heat a large skillet to medium high heat and add in 2 tablespoon olive oil. Squeeze the liquid out of the potatoes with your hands and add the potatoes to the skillet until it forms an even layer. Cook 5-7 minutes on one side until golden. Using a spatula or a plate, flip the rosti and cook the other side for 5-7 minutes.
To serve, place the rosti on a plate, top with roasted vegetables and then drizzle with cheese sauce. Garnish with chopped scallions.