Potato Rosti with Crème Fraîche and Prosciutto

Difficulty:
1/5

Ease of Preparation: Easy

Time of Preparation:

Yield: 24 hours for crème fraîche and 40 minutes for the rosti

Ingredients:

  • 3 cups cream (750 millilitres)
  • 1/3-cup buttermilk (70 millilitres)
  • 6 large potatoes, peeled and fine julienne
  • 2 tablespoons olive oil (30 millilitres)
  • 1 large bunch chives, chopped
  • 2 red onions, diced
  • 12 slices prosciutto
  • 1-cup Parmesan shavings (200 grams)

 


 

Method:

In a stainless steel bowl, combine the cream and buttermilk. Let it sit overnight in a warm, dry place. Stir, then refrigerate.

Peel and then julienne or grate your potatoes. Press them between several sheets of kitchen towel to remove excess moisture. Put the oil in a 9-inch non-stick skillet to heat. Add the potatoes and pat down so that they fill the space and are about 1-inch thick. Cover the pan and sauté at a medium heat for 20 minutes, lifting the lid every now and then to wipe away any condensation that has accumulated. Turn the potatoes by tipping them onto the top of the pan and then sliding them back in, having added a little more olive oil. Alternatively, cover the pan with a large plate. Turn the potatoes onto the plate before sliding them back into the oiled pan. Sauté for a further 15 minutes.

Remove the potato cake from the pan and put it on a large plate. Mix two thirds of the crème fraîche with chives. Spread this over the potatoes. Sprinkle with the chopped red onions. Add a layer of prosciutto, sprinkle with Parmesan, drizzle the remaining crème fraiche from a squeeze bottle and decorate with chives. Cut into slices and serve immediately.