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1
Soak potatoes Heat oven to 400F.
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2
Peel potatoes and grate on the large holes of a box grater.
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3
Soak in water to cover for 5 minutes.
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4
Lift out with your hands and squeeze out liquid, then squeeze out excess liquid in a clean kitchen towel or paper towels.
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5
You should have 3 cups potatoes.
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6
Saute rosti Toss together potato, leek, and thyme, and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
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7
Melt 1 tablespoon each butter and olive oil in a 10-inch ovenproof pan over medium-high heat, swirling to coat evenly.
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8
Add potato mixture, and cook, pressing down lightly with a large spatula, until bottom is golden and releases easily from pan, about 4 minutes.
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9
Invert rosti onto a plate.
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10
Add remaining 1 tablespoon each butter and oil and swirl to coat pan.
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11
Carefully slide rosti back into pan uncooked side down and cook until starting to brown underneath, about 3 minutes.
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12
Bake rosti Transfer to oven and cook until deep golden brown and cooked through (it should offer no resistance when pierced in the center with the tip of a paring knife), 12 to 15 minutes.
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13
Meanwhile, saute mushrooms Melt the butter in a medium skillet over medium-high heat.
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14
Cook leek until translucent, stirring, about 1 minute.
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15
Add chanterelles, season with salt and pepper, and saute until golden , about 3 minutes.
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16
Stir in stock and cook until reduced and slightly thickened and the mushrooms have softened, 2 to 3 minutes.
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17
Serve Slide baked rosti out of pan onto a serving platter.
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18
Spoon dollops of goat cheese in center of rosti and spoon mushroom mixture over top.
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Cut into wedges and serve immediately.
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20
The potatoes need to be briefly soaked in cold water to remove some of their starch, which would cause the texture of the rosti to be gummy.
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21
Squeeze excess water from the potatoes before sauteing; otherwise the rosti will steam rather than turn a golden brown.
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22
Finishing in the oven deepens the color of the outside while allowing the inside to cook through, ensuring that crisp-fluffy contrast in texture.
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23
You will need a 10-inch ovenproof saute pan; the sloped sides makes it easier to slide the rosti in and out of the pan.
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24
The potatoes can also be grated in a food processor instead of a box grater.
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25
Chanterelles are small, trumpet-shaped wild mushrooms with a delicate, nutty taste.
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26
They are generally available only during summer and winter and can be found at specialty-food stores and many supermarkets.
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27
To clean them, simply wipe with a damp cloth or paper towel; do not rinse or soak, as they will become spongy.
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28
Any wild mushrooms, such as shiitake, oyster, or morels, can be used instead, or substitute button or cremini mushrooms.
