Rosti

Directions

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