Move Over Hash Browns: This Swiss Rösti with Mushroom Gravy is the Ultimate Comfort Food

Despite many of us knowing a bunch of recipes for cooking potatoes, sometimes we all need something new and unusual to bring some diversity into our food routine.

This is where this recipe for Swiss Rösti can come in handy: the potatoes served with tender mushroom gravy turn out both crispy and savory, making you feel like you’re dining in an haute-cuisine restaurant.

Here’s what you need: 600 g of potatoes, 1 egg, 2 egg yolks, 2 tbsp of potato starch, 30 g of clarified butter (plus more for frying), salt and white pepper.

For the filling: 600 g of mushrooms, 4–6 cloves of garlic, 80 g of clarified butter, 1 sprig of rosemary, salt and black pepper, sour cream for serving.

Grate the potatoes using a coarse grater, then gently squeeze out any excess liquid. Add the egg, egg yolks, cornstarch, salt, and pepper, and mix until smooth.

Heat a little oil in a skillet and spoon the potato mixture in, forming thick patties one at a time. Fry over medium heat until golden brown on one side, then carefully flip and cook until done, covered. Then cook uncovered again until golden brown.

Meanwhile, prepare the topping: slice the mushrooms and cook in melted butter until golden brown. Add garlic and rosemary, heat through, and season with salt and pepper.

Place the finished rosties on a plate, generously top with the hot mushrooms, and serve with sour cream.