Potato Rosti With Parmesan And Goat Cheese

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 lbs Russet potatoes
  • 1 tbsp Thyme, fresh leaves

• Baking & Spices

  • 1/2 tbsp Salt

• Dairy

  • 2 oz Goat cheese
  • 1/2 cup Parmesan cheese

Found on lavenderandmacarons.com

Description

Ingredients

• 2.5 pounds russet potatoes (about 3 large potatoes), peeled
• ½ cup Parmesan cheese, shredded
• 2-3 oz goat cheese, crumbled
• 1 tablespoon fresh thyme leaves
• ½ tablespoon salt

Directions

• Preheat the oven to 425 F.
• Position 1 rack on the lowest level and one rack on the highest.
• Parboil potatoes in a big pot of salted water until it is almost cooked through, about 25 minutes. Drain and cool.
• Grate potatoes on box grater or in a food processor, add Parmesan, thyme and salt.
• Mix well.
• Cover an ovenproof skillet with a parchment paper and add half of the potato mixture. Press down as firmly as possible.
• Scatter goat cheese all over and add the remaining potato mixture. Press down again and put it into the oven on the lower rack.
• Bake for 40 minutes until the edges of the Rosti are brown.
• Remove from the oven and let it cool slightly.
• Heat broiler.
• Using a flat plate, place it over Rosti and quickly invert the skillet and plate together.
• Remove the parchment paper and carefully (skillet is still hot) lay over a new piece of parchment paper onto a skillet.
• Slide Rosti back into a skillet and put under the broiler on the upper rack.
• Broil until top is golden brown.
• Remove from the oven, transfer onto a cooling rack and serve immediately.