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1
Cook's Note: The potatoes need to sit overnight in the refrigerator, so plan ahead.
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2
Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot.
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3
Slowly bring to a boil and then reduce the heat and simmer until tender.
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4
Drain and let cool.
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5
Refrigerate potatoes overnight.
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6
The following day, peel potatoes and grate into a bowl.
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7
Season, to taste, with salt and pepper and set aside.
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8
Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat.
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9
Add 1 tablespoon of the unsalted butter and melt.
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10
Add leeks and saute until tender, about 5 minutes.
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11
Add crumbled bacon and set aside.
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12
For the first Rosti:
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13
Preheat the oven to 200 degrees F.
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14
Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat.
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15
Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top.
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16
Cover evenly with 1/4 more of the potatoes.
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17
Brown the potatoes for about 5 minutes and then place a plate over the top.
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18
Flip the potatoes over, and slide them back into the pan.
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19
Brown for another 5 minutes.
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20
Sprinkle 1/2 of the Gruyere over the top and melt.
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21
Remove from the pan and place in the oven to keep warm.
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22
For the second Rosti:
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23
Add remaining clarified butter and unsalted butter to the saute pan.
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24
Repeat the process with the remaining potatoes, leeks, and Gruyere.
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25
Serve immediately.
