Name: Stuffed Artichoke Rösti with Brie, Bacon and Cumin
Cuisine: Swiss
Ingredients: 2 large potatoes; 250 g (9 oz) Jerusalem artichokes; 100 g (1 oz) Brie, rind removed, sliced; Salt and freshly ground black pepper; ½ teaspoon cumin seeds; 75 g (3 oz) piece of smoked bacon, cut into lardons (short strips); 40 g (1½ oz) unsalted butter; freshly grated nutmeg; 1 small onion, finely chopped

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

2 large potatoes
40 g (1½ oz) unsalted butter

Method

Rösti is a Swiss grated potato cake fried in butter. My recipe goes one stage further, mixing Jerusalem artichokes, bacon and cumin into the potatoes and filling the cake with cheese. It makes a great accompaniment to poultry or meat dishes.

Boil the potatoes in their skins until just tender, about 20 minutes. Drain well and peel while they are still warm.

Heat