Cheese & Leek Rosti Recipe
1. 500g waxy potatoes, parboiled but not soft
2. 1 leek, sliced thinly
3. 60g gruyere cheese, shredded
Boil the potatoes until they're tender but not soft. In the meantime, fry the leeks until softened.
Once the potatoes have cooled (you can stick 'em in the fridge to speed up the process), grate them and combine them in one big bowl with the leeks and cheese. Mix the ingredients around gently then add salt, pepper and chilli flakes. Once that's done, heat some oil (or butter. I like butter), into a frying pan and plop all the ingredients in, making a giant pancake.
Once the underside is done, you've gotta flip the rosti over which is the trickiest bit. I'd recommend covering the top of the pan with a plate and flipping the rosti onto it, then sliding it back onto the pan with the uncooked side face down.
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