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+ servings

White and Sweet Potato Cheese Rosti

Richard Bewley
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Side
Cuisine Central European
Servings 2

Ingredients
  

  • 2 large waxy white potatoes peeled
  • 2 medium sweet potatoes peeled
  • 25 grams 1 oz grated extra mature Wensleydale cheese*
  • 1 x tbsp Dijon mustard
  • 2-3 tablespoons cold-pressed rapeseed oil
  • freshly milled salt and black pepper to taste

Instructions
 

  • First, using a a food processor's coarse grating disc, grate both the waxy white and sweet potatoes and place in a large mixing bowl. Cover with cold water and stir thoroughly to get rid of as much starch as possible, then drain in a colander.
  • Return to bowl, and pour over boiling water. Leave to blanch for 5-6 mins, and drain in the colander.
  • Pour the grated potato into a clean linen tea towel, wring, and squeeze as much moisture as possible. You may want to have 2-3 goes at this.
  • Turn the grated potato into the same mixing bowl you used for blanching, then add the grated Wensleydale cheese, 2 tablespoons rapeseed oil, Dijon mustard, and season well. Mix thoroughly.
  • Line a flat surface with grease-proof paper and grease lightly . Fill a chef's ring with the Rosti mixture, and press down using the plunger so that the mix is as compressed as possible. Repeat until you have made four Rostis.
  • Heat up to high a griddle pan, and add the remaining tablespoon of rapeseed oil. Carefully slide the Rostis onto the pan, then cook for 5-6 mins until the base starts to brown.
  • Carefully flip over the Rostis, and continue cooking for a further 5-6 min. Please note: if the Rosti starts to lose its shape, do not worry. They can be reassembled using the chef's ring prior to serving.
  • Turn onto a plate, and serve piping hot.
  • Finally, and this is entirely optional.... I quite like a firmer texture of the grated potatoes. Should you want these softer on the inside, transfer onto a baking tray and cook for a further 10-15 minutes at 200C.

Notes

* Should a mature Wensleydale cheese be hard to source, a good strong cheddar makes for a good substitute.
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