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1
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.
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5
Then squeeze out excess liquid in a clean kitchen towel.
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6
Or paper towel
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7
You should have 3 cups potatoes.
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8
Toss together potato, leek, and thyme , and season with 3/4 cup of salt and 1/4 teaspoon pepper.
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9
Melt 1 tablespoon butter in a 10 inch ovenproof pan over medium high heat.
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10
, swirling to coat evenly.
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11
Add potato mixture, and cook, pressing down lightly with large spatula.
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12
Until bottom is golden and releases easily from pan, about 4 minutes.
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13
Invert Rosti onto a plate .
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14
Add remaining 1 tablespoon butter and oil and swirl to coat pan.carefully slide Rosti back into pan uncooked side down and cook until starting to brown underneath , about 3 minutes.
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15
Transfer to oven ( since you are using ovenproof pan) and cook until deep golden brown.
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16
About 12-15 minutes
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17
Meanwhile , saute mushrooms.
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18
Melt the butter in a medium skillet over medium high heat.
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19
Cook leek until translucent, stirring, about 1 min.
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20
Add mushrooms , season with salt and pepper, saute until golden, about 4 mins.
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21
Stir in stock and cook until reduced and slightly thickened and mushrooms have softened, 3, 4 mints .
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22
Slide baked Rosti out of pan onto a serving platter.
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23
Spoon dollops of goat cheese in center of Rosti.
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24
And spoon mushroom mixture over top.
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25
Cut into wedges and serve immediately .
