Rösti with Mushrooms and Cheese Gratin

Ingredients

• 1 kg waxy potatoes
• Salt
• Pepper
• 3 spring onions
• 500 g small button mushrooms
• 4 tbsp olive oil
• 6 slices alpine cheese
• 10 g flat parsley (0.5 bunch)

Instructions

1. 1.

   Peel, wash and grate the potatoes coarsely. Season with salt and pepper. Trim and wash the spring onions, then cut into rings. Clean the mushrooms and halve or quarter them. Heat 1 tbsp oil in a pan and quickly brown the mushrooms. Season with salt and pepper. Add the spring onions and cook briefly. Set the mushrooms aside.

2. 2.

   Heat the remaining oil in another pan and fry 12 small rösti from the potato mixture until crisp. Place the finished rösti on a baking tray. Distribute the mushrooms over them, lay half a cheese slice on each, and season with pepper. Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for 10–15 minutes. Meanwhile wash, dry and roughly chop the parsley. Sprinkle the finished rösti with it and serve.