Ingredientes para Rosti With Vacherin Fribourgeois
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Cómo preparar Rosti With Vacherin Fribourgeois
- Scrub the potatoes thoroughly and place them in a large pot. Cover with cold water and bring to a boil over medium-high heat.
- Once boiling, reduce heat to medium and simmer for 25-45 minutes, or until the potatoes are easily pierced with a fork.
- Carefully drain the potatoes and let them steam dry for a few minutes.
- While still warm, peel the potatoes. Let them cool slightly before grating.
- Using a box grater, coarsely grate the potatoes.
- Melt the butter in a large, oven-safe frying pan (cast iron is ideal) over medium heat.
- Add the sliced onion and minced garlic to the pan and sauté until softened and translucent, about 5 minutes.
- Stir in the grated potatoes and the chopped Vacherin Fribourgeois cheese. Gently combine.
- Pour in the white wine and season generously with salt and freshly ground black pepper.
- Using a spatula, shape the potato mixture into a thick pancake (about 1 inch thick) in the frying pan.
- Brown the Rosti over medium heat for about 10-12 minutes per side, or until golden brown and crispy. For extra browning and cheese melting, briefly broil the top in the oven for 1-2 minutes.
- Serve immediately and enjoy! Consider garnishing with fresh herbs like chives or parsley.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
11g
Fat
66g
Carbs
14g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Sauces Appetizers Lunch Condiments Etc Eggs Dairy Potatoes Vegetables Oven European Dinner Party Heirloom Historical Holiday Event Kid Friendly Swiss Cheese Stove Top Dietary Comfort Food Inexpensive Taste Mood Equipment Presentation Served Hot
