vegetarian · Dinner
Crispy Potato Cake with Cheese Curds and Gravy
Loaded Swiss-Style Potato Fries with Curds · Poutine Rosti
Swiss rosti potato cake crisped butter-golden, cut into thick wedges and loaded with mushroom poutine gravy, fresh squeaky cheese curds, scallions, and a finishing drizzle of Canadian maple syrup with cracked black pepper.
$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
920Calories
28gProtein
52gFat
92gCarbs
16gSugar
8gFiber
1180mgSodium
95mgChol
Goes well with
Canadian Whisky HighballCanadian Whisky Highball — A balanced co...
local
Swiss LagerSwiss Lager — A crisp, refreshing beer t...
international
Instructions
1
Prep
Peel and coarsely grate potatoes, then squeeze hard in a clean kitchen towel to remove all moisture. Toss with 1 tsp salt and 0.5 tsp black pepper. Finely chop mushrooms. Mince garlic. Slice scallions on the bias. Pick parsley leaves.
2
Sear
Melt 4 tbsp butter and 2 tbsp neutral oil in a 28cm heavy skillet over medium heat 60 seconds. Tip in grated potato and press firmly into a flat disc with a spatula. Cook 7 minutes without disturbing, until the underside turns deep gold and crisp.
3
Build 1
Slide the rosti onto a cutting board, invert back into the skillet, and cook the second side 6 minutes until equally crisp. Lift to a cutting board and slice into 12 thick wedges (2 portions of 6 wedges each).
4
Simmer
Melt 2 tbsp butter in a medium saucepan over medium-high 60 seconds. Add mushrooms and cook 6 minutes stirring often, until edges blacken and mushrooms release their liquid. Stir in garlic and remaining 1 tsp salt 60 seconds.
5
Build 2
Whisk flour into the mushrooms and cook 90 seconds until the flour smells nutty. Stream in vegetable stock whisking constantly, then add soy sauce and Dijon. Reduce to low and simmer 5 minutes until the gravy thickens and clings to a spoon.
6
Plate
Divide rosti wedges between two plates. Scatter cheese curds across the top of each so they sit between the wedges. Pour hot mushroom gravy generously over so the curds soften under the heat. Drizzle maple syrup in zigzags, scatter scallions and parsley, dust with remaining 0.5 tsp black pepper, and serve immediately while the curds are melting.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28.2 oz) russet potato
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 6 tbsp unsalted butter
- 2 tbsp neutral oil
- 300g (10.6 oz) cremini mushrooms
- 6 garlic cloves
- 2 tbsp all-purpose flour
- 480ml (2 cups) vegetable stock
- 2 tsp soy sauce
- 1 tsp Dijon mustard
- 200g (7.1 oz) fresh cheese curds
- 2 tbsp maple syrup
- 4 scallions
- 10g (1/4 cup) flat-leaf parsley