Three-Cheese Stuffed Rosti Potatoes

• Produce

  • 3 lbs Bliss potatoes, Red
  • 1 tbsp Thyme, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 6 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 cup Mozzarella
  • 1/2 cup Provolone cheese

• Other

  • 1 cup Requeijão (substitute for cream cheese

Found on oliviascuisine.com

Description

Ingredients

• 3lbs Red Bliss potatoes
• 2 tablespoons butter
• 6 tablespoons olive oil
• 1 tablespoon fresh thyme
• 1 cup requeijão (substitute for cream cheese)
• 1 cup shredded mozzarella
• ½ cup shredded provolone cheese
• Salt and pepper to taste

Directions

• The day before, cook the potatoes, with skin, in a pot of salted boiling water for 10 minutes or until tender (but not falling apart).
• Let the potatoes cool and chill them overnight.
• The next day, peel and coarsely grate the potatoes. Season with salt, pepper and the fresh thyme.
• In a different bowl, combine the cheese and stir well. Reserve.
• Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a medium sized sauté pan, over medium heat.
• Add half of the grated potato, spreading it out evenly to cover the bottom of the pan.
• Allow to cook for about 4 minutes, or until the sides start to turn golden, while shaping it into a flat cake, pressing down lightly.
• Pour all the cheese filling into the potato pancake, leaving a small edge all around.
• Then, spread out the remaining potato on top of the cheese, pressing it down and around as you go, covering all the cheese.
• Continue to cook for 5 more minutes. When the edges of the bottom potato cake are golden, gently shake the pan to loosen the Rösti. Then, flip it with the aid of a plate that is larger than the sauté pan.
• Add 1 tablespoon of butter and some olive oil and, when hot, slide the Rösti back into the pan, uncooked side down.
• Let it cook for 5 to 7 more minutes or until the bottom is golden brown, adding more olive oil if necessary.
• Remove to a plate covered with paper towel to soak the excess grease.
• Let it stand for 5 minutes before serving!