Crisp Raw-Grated Rösti with Bacon, Shallot and Gruyère

Method

1. Cut the bacon into 1 cm pieces and finely chop the shallot. Put the bacon in a dry 22 cm frying pan over medium heat and cook for 6 min, until the fat runs and the edges crisp. Add the shallot, lower to medium-low heat and cook for 2 min more, until soft and translucent. Tip into a bowl and leave the bacon fat in the pan.

   Add in this stepBacon, diced 70 gShallot (or a little onion) 1

   medium heat→medium-low heat

2. Peel the potatoes, grate them on the coarse side of a box grater, toss with the salt and leave for 5 min; the salt draws out water. Pile them into a clean tea towel, twist it closed and wring hard until no more liquid drips. This is what makes it crisp. Raw potato browns in the air, so move straight on.

   Add in this stepWaxy potatoes 500 gSalt ¾ tsp

3. Add the bacon and shallot, pepper and nutmeg to the wrung-out potato and toss lightly with your fingertips.

   Add in this stepBlack pepper to tasteGround nutmeg 1 pinch

4. Add 60% of the clarified butter to the bacon fat in the pan and heat over medium heat until it shimmers, then spread in the potato evenly. Push in the edges with a spatula and press the top firmly into a compact cake 1.5 to 2 cm thick, then leave it alone for 11 min. Raw potato needs longer to cook through than boiled, so do not turn the heat up. It is ready to turn when the whole cake slides as you shake the pan and the underside is deep golden.

   Add in this stepClarified butter (or ghee) 18 g

   medium heat

5. Cover with a large plate and flip it out, add the rest of the clarified butter to the pan and slide the rösti back in, browned side up. Tuck in the edges and cook over medium heat for 9 min. A skewer pushed into the centre should slide in without resistance when it is cooked through.

   Add in this stepClarified butter (or ghee) 12 g

   medium heat

6. Scatter the Gruyère evenly over the top, cover with a lid and leave over low heat for 2 min, until the cheese melts. Slide onto a board, sprinkle with chives, cut into wedges and serve at once. A sharp green salad or pickles balance the richness.

   Add in this stepGruyère (or another aged hard cheese), grated 60 gChives, finely snipped 2 tbsp

   low heat