 |
Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
|
The Thanksgiving table would not be complete without potatoes to absorb all that delicious gravy. Mashed potatoes are the most common, but sometimes you yearn for something with a bit more texture. That's where the Swiss rösti potato cake is ideal. Although you'll see some recipes for rösti that start with raw potatoes, it's more commonly done with whole cooked boiling potatoes that have been chilled at least eight hours, if not a day ahead. Once they are peeled and coarsely grated, you pack the shreds into a skillet and brown the cake on top of the stove. Instead of going through the angst of attempting to flip the cake over to brown the other side, just turn on the broiler and it browns easily in a fraction of the time. Ingredients:
3 pounds large yukon gold potatoes (about 7) |
1 tablespoon fresh thyme, chopped |
salt |
freshly ground black pepper |
5 tablespoons unsalted butter, melted |
1 tablespoon olive oil |
Directions:
1. Cover potatoes generously with well-salted cold water in a large pot and bring to a boil. Reduce heat and simmer potatoes, partially covered, until they are just barely tender, 20 to 25 minutes.
2. Transfer potatoes to a colander using a slotted spoon, rinse under cold water to stop the cooking, and dry.
3. Chill potatoes on a plate, uncovered, at least 8 hours.
4. Peel potatoes and coarsely grate into a large bowl. Add thyme, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then drizzle with 2 tablespoons butter and toss mixture well.
5. Heat oven to 375°F with rack in middle.
6. Heat oil and 1 tablespoon butter in skillet over medium-high heat until foam subsides, then add potato mixture and tamp it down firmly in skillet with a rubber spatula, smoothing the top.
7. Reduce heat to medium and cook potato cake, covered with a lid, until edges begin to turn golden, about 5 minutes.
8. Remove lid, then bake potato cake, uncovered, 10 minutes.
9. Brush top of potato cake with remaining 2 tablespoons butter.
10. Turn on broiler and broil potato cake, 4 to 5 inches from heat, until golden brown, 3 to 7 minutes.
11. Remove skillet from oven carefully (wear oven mitts!). Run the rubber spatula around the edge of the cake to loosen it from the skillet.
12. Invert a large round heat-proof plate over skillet and invert potato cake onto plate.
13. Cut into wedges and serve.
14. Cooks' Note: Potato cake can be made 1 day ahead. Cool, then wrapstill on the platein wax paper followed by foil, and chill. To reheat potato cake, remove foil and paper and bake in a 350°F oven until heated through, about 20 minutes.
|
|