RöSTI POTATOES WITH RACLETTE

Rösti Potatoes with Raclette image

Provided by Anita Lo

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon fresh thyme leaves, chopped
1/2 chives, sliced (small bunch)
2 tablespoons fresh parsley leaves, chopped
1/2 teaspoon tarragon leaves, chopped
2 tablespoons unsalted butter
2 leek whites, cleaned and thinly sliced
Salt
Freshly ground black pepper
4 Idaho potatoes, peeled
1/4 cup vegetable oil
4 ounces raclette, thinly sliced (substitute with Gruyere or Fontina)

Steps:

Chop the herbs on a dry, clean cutting board, mix together in a small bowl and set aside. Heat a large, straight-sided skillet on high. Add the butter and swirl. Turn heat to medium and add the leeks, season with salt and pepper, and cook the leeks are until very soft but not browned, about 10 minutes. Add the herbs and season with salt and pepper. Set aside.
Grate 2 of the potatoes and season with salt and pepper. Immediately place the potatoes in a clean towel and squeeze, twisting to extract as much liquid as possible. Repeat this step after the first layer has added to the pan.
Heat a medium, nonstick skillet on high. Add the oil and when hot, add the potatoes. Press with a spatula to form a cake covering the bottom of the pan. Add the Raclette in one layer, allow it to melt, then add the leek mixture. Cover with the remaining grated potatoes and press with a spatula to form an enclosed potato cake stuffed with the leeks and cheese. When the bottom is browned and crispy, about 12 minutes. Flip, add more oil as necessary, and cook other side until golden and crisp, 10 minutes.
Remove to a cutting board and cut into wedges to serve.