You may notice that Greg also has a recipe for “Rösti” in this book. It would be better if you didn’t notice this. In fact, you should rip that page out of the book, set it on fire, and scatter the ashes to the four winds. Why, you may ask? He puts cheese in his rösti. Let me say that again. He. Puts. Cheese. In. His. Rösti. I believe this leads to arrest in some parts of the Alps. Ask Greg if he’s even stepped foot in Switzerland. Go ahead, ask him.
- Yield: 6 to 8 Servings
- Total Time: 1 Hour 45 Minutes
- 3 -4 (about 2½ lb) russet, Yukon Gold, or other baking potatoes,
- 3 qt water, + more for an ice bath
- 1 small onion, grated and drained
- 4 Tbsp extra-virgin olive oil, divided
- 8 oz ham steak, diced
- ½ cup sour cream
- 2 Tbsp Dijon mustard
- 2 tsp salt
- 1 tsp ground black pepper
- Preheat the oven to 400°F. Position an oven rack in the lower third of the oven.
- In a large pot, add potatoes and water, and bring to a rolling boil over high heat. Reduce heat to medium-low and simmer 5 more minutes. Using a slotted spoon, remove the potatoes and place them in an ice water bath for 15-20 minutes, or until you can handle them for shredding.
- In a large mixing bowl, whisk together remaining ingredients, except for 2 tablespoons of the olive oil. Remove the potatoes from the ice bath and pat dry. Shred using a box grater. Fold into the mixing bowl with the other ingredients.
- Coat the bottom and sides of a baking dish with 2 tablespoons oil. Scatter the potato mixture into the baking dish. Gently flatten the top, being sure not to make the layer very dense. Drizzle the top with the remaining 1 tablespoon of olive oil.
- Transfer the baking dish to the lower third of the oven and roast for 1 hour and 15 minutes, or until the top is nicely browned and crispy. Serve hot scoops and include some of the crispy top and bottom with every serving.