Swiss Mushroom Rösti with Herbs

Ingredients

• 2 lb Yukon Gold potatoes
• 3 tbsp butter, divided
• 1 tbsp olive oil
• 1 lb mixed mushrooms, sliced
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 2 tbsp chopped chives and parsley
• Kosher salt and black pepper

Steps

1. Boil potatoes in their skins for 12 minutes; cool until handleable, peel and coarsely grate.
2. Season grated potatoes with salt and pepper. Heat 2 tablespoons butter and oil in a large nonstick skillet.
3. Press potatoes into an even cake and cook until deeply golden, 8 to 10 minutes per side; keep warm.
4. In a second skillet, brown mushrooms in remaining butter. Add shallot and garlic and cook until softened.
5. Add broth, cream and Dijon; simmer until a light sauce forms. Season to taste.
6. Cut rösti into wedges, spoon mushrooms over it and finish with herbs.

Allergen note: Contains dairy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.