Spinach Wild Mushroom Potato Rosti with Garlic Herb Cream
A sophisticated Swiss-inspired potato cake featuring layers of crispy grated Idaho russets filled with sautéed wild mushrooms and wilted spinach. The golden, crispy exterior gives way to tender potato layers and an earthy mushroom-spinach filling, served alongside a rich garlic herb cream made with Rondele cheese. Perfect for brunch entertaining or as an elegant side dish, this rosti combines rustic comfort with refined presentation. The technique of flipping between pans ensures even browning while the oven finish creates the perfect texture contrast.
Ingredients
- 8 ounces Rondele cheesecream cheese + herbs1:1vegetarian
milder flavor
- 1 tablespoon garlic, chopped
- 2 tablespoons chives, chopped
- 2 ounces heavy cream
- 4 each Idaho Russet Burbank potatoes, 80 count, baked, chilled, peeled and grated
- 2 ounces butter, liquid
- 16 ounces assorted mushrooms, Shiitake, Cremini, Oyster, diced 1/4 inchbutton mushrooms1:1budget
less complex flavor
- 2 ounces olive oil
- 1 ½ pounds baby spinach
- kosher salt and coarse ground black pepper, to taste
Instructions
- 1
Preheat convection oven to 350 degrees
- 2
Combine Rondele cheese, garlic and cream in thick bottomed saucepan
- 3
Heat over medium low heat and whisk until smooth, add chopped herbs and season to taste, reserve warm
- 4
Heat 12-inch non-stick sauté pan over medium high heat, add butter liquid and half the potatoes, press into even layer and season lightly
- 5
Heat another 12-inch sauté pan over high heat, add olive oil then mushrooms and garlic, cook 2 minutes stirring frequently
- 6
Add spinach, season and cook 2 minutes until wilted, remove from heat and drain mixture well pressing out excess liquid
- 7
Place mushroom mixture on top of potatoes in pan
- 8
Add remaining potatoes to cover filling and press well around sides to seal
- 9
Invert another non-stick pan on top, flip pans over so original bottom is now on top, remove top pan
- 10
Bake rosti in oven 10 minutes, remove from sauté pan and cool on rack
- 11
Cut rosti into 8 wedges and reheat in oven 3 minutes until heated through
- 12
Serve with ramekin of garlic herb cream, garnish with chopped fresh herbs
Tips
Press excess liquid from the spinach mixture thoroughly to prevent a soggy rosti interior.
Use chilled baked potatoes for easier grating and better texture in the final dish.
Ensure the pan flip is quick and confident to maintain the rosti's shape and seal.
Good to Know
Refrigerate assembled rosti up to 1 day before final baking. Store cream sauce separately up to 3 days.
Bake potatoes and prepare cream sauce 1 day ahead. Assemble rosti morning of serving.
Cut into wedges immediately after reheating. Serve warm with cream on the side.
Common Mistakes
Don't skip draining the spinach mixture to avoid watery rosti
Press potatoes firmly when layering to prevent falling apart during flip
Substitutions
milder flavor
FAQ
Can I make this without the pan flip technique?
Yes, you can bake the entire rosti in an oven-safe pan, but you'll lose the crispy bottom crust that makes this dish special.
What if I don't have Rondele cheese?
Mix cream cheese with fresh herbs like chives, garlic, and parsley for a similar creamy, herbed flavor profile.
How long will leftover rosti keep?
Store covered in refrigerator for up to 3 days. Reheat in oven at 350°F for best texture restoration.