Potato "rosti" with mushrooms

Instead of the usual potato pancakes, try this cute national Swiss potato dish called Rösti. To make it tastier, soak the grated potatoes in water (get rid of excess starch) and squeeze so that the potatoes are not "steamed", but fried. Finish roasting the rösti in the oven (it will be golden brown and crispy). It is better to take wild mushrooms - "chanterelles" (if possible) or morels. If not in season, choose mushrooms to your liking.

Ingredients

• Large potatoes (sort "Russet") - 2 pcs. (about 550 g)
• Small leeks (only white and light green parts), thinly sliced ​​- 1 pc.
• Fresh thyme, finely chopped leaves - 1 tsp.
• Coarse salt
• Ground black pepper
• Butter - 4 tbsp. l.
• Olive oil - 2 tbsp. l.
• Mushrooms ("chanterelles") - 120 g
• Chicken broth - ¼ glass
• Fresh cheese (goat) - 56 g

Directions

1. Preheat oven to 200 degrees. Peel potatoes and grate on a coarse grater. Cover with water for 5 minutes. Remove the potatoes with your hands, squeezing out the water. Squeeze out the remaining liquid with a towel (you should get 3 cups of grated potatoes). Toss the potatoes, half the chopped leek and thyme. Add ¾ tsp. salt and ¼ tsp. pepper.
2. Heat 1 tablespoon each butter and olive oil in an ovenproof skillet (25 cm diameter). Spoon the potato mixture over medium-high heat, pressing lightly with a wide spatula, about 4 minutes (so that the potatoes are well browned underneath and can be easily removed from the pan). Transfer the rösti to a plate.
3. Heat another spoonful of butter and olive oil in a skillet. Gently place the potatoes in the skillet, moist side down. Cook for about 3 minutes.
4. Place the skillet in the oven and cook until dark golden brown, 12-15 minutes (check with a knife - the potatoes should be soft on the inside).
5. Meanwhile, fry the mushrooms. Heat 2 tablespoons in a medium skillet. l. butter. Add the remaining leeks. Cook, stirring occasionally, for 1 minute. Add mushrooms, salt and pepper. Fry for about 3 minutes (the chanterelles can be pre-boiled for 5-10 minutes). Pour in the broth and cook for another 2-3 minutes.
6. Place the potatoes on a plate. Put cheese in the middle, mushrooms and onions on top. Slice the rösti and serve immediately. Bon Appetit!