LIECHTENSTEIN: Rostï Potato Pancake with Bacon and Raclette and a Simple Salad

Unsure how the tradition started, but we make rostï each year on Christmas night. Thus I have been down my share of rostï how-to rabbit holes. My favorite end result comes from par-boiling whole potatoes, cooling them overnight, grating them, then tossing the shredded mixture with ghee before cooking. I used a more traditional and rustic preparation for tonight's meal. While this rostï was not quite as elevated as our holiday ones, this version might become my non-holiday go-to. It took half the effort and ticked all of the boxes: held together, cooked evenly, and tasted delicious!

Rostï Potato Pancake with Bacon and Raclette

2 pieces bacon

3 large Yukon gold potatoes

1 teaspoon salt

½ teaspoon black pepper

2 tablespoon canola or vegetable oil

1½ tablespoon butter or ghee

2 ounces Gruyere or raclette cheese

1-2 large eggs

Salt and pepper to taste

1. Cut the bacon into small pieces. Sauté in a 10" nonstick, oven prood skillet until just crip. When cooked through, remove the pan from the heat, but do not drain.

2. While the bacon cooks, grate the potatoes using the larger holes of your food processor or grater. Place a clean dish towel in a large bowl. Dump the grated potatoes into the bowl. Bring the sides of the towel together and squeeze hard to remove as much of the liquid as you can. Do not rinse the potatoes, as you need some starch to keep the pancake together.

3. Dispose of any liquid from the bowl and put the potatoes back into it. (Remove the towel.) Use a slotted spoon to remove the bacon from the pan and add the bacon to the potatoes, keeping the drippings in the pan. Add the salt and pepper to the potatoes and toss to combine.

4. Add up to 1 tablespoon of oil to the drippings — you want there to be a thin layer of fat across the bottom of the pan, so how much depends on how much bacon fat you have left in the pan. Turn heat to medium. If there are any brown bits stuck to the bottom of the pan, use a rubber spatula to scrape them off. Once oil mixture is hot, add the potatoes and turn the heat to medium-low. Use a spatula to pat the sides of the potatoes, so you have a clear edge to the pancake, rather than lose strands of potatoes. However, do not flatten the cake. It will be crunchier on the outside and fluffier on the inside if you do NOT flatten it. It will flatten on it's own slightly while cooking.

5. Fry over medium-low heat for 12 minutes, rotating the pan every 3-4 minutes.

6. Use a rubber spatula to peek under the rostï. Once it is golden brown, remove from heat. Place a plate, inverted, or wooden cutting board over the top of the skillet. Using potholders, hold the plate or cutting board and skillet firmly together and flip over quickly, so the skillet is now inverted. Your rostï should now be golden side up.

7. Place 1 tablespoon oil and 1 tablespoon of butter or ghee in the skillet. Place over medium heat. Once the fat is hot, slide the rostï back in the pan. Lower the heat to medium low. Use the spatula to neaten the edges again. Fry over medium-low heat for 12 minutes, rotating the pan every 3-4 minutes.

8. While rostï cooks, grate the cheese. Turn broil to medium.

9. When underside of rostï is golden, place the cheese on top and place the oven in the broiler.

10. In another skillet, heat the remaining half tablespoon of butter or ghee over medium heat. Crack the egg(s) into it and season with salt and pepper. While the egg cooks, check on the rostï. You want to remove it from the oven when the cheese just starts to bubble. Cook the egg(s) until the whites are fully set, but the yolk(s) are still runny. Slide the egg(s) onto the rostï and serve.

Simple Salad

1 tablespoon German-style mustard

2 tablespoons white wine vinegar

¼ cup (+ up to 2 tablespoons, if desired) extra-virgin olive oil

Salt and pepper to taste

5 ounces mâche, butter lettuce, or greens of your choice

1. Put the mustard and vinegar in the bottom of a large salad or serving bowl. Whisk in olive oil.

2. Place lettuce on top of the dressing and toss until combined. Salt and pepper to taste.

#rosti #raclette #potatopancake #liechtenstein

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FUN FACTS:

• Liechtenstein is one of only two doubly landlocked countries in the world—meaning it is landlocked by countries that are also landlocked (the other is Uzbekistan).

• On the country's national day, August 15, the reigning Prince invites all local residents to the gardens of Vaduz Castle for a free beer and wine reception.

• Liechtenstein has won more Olympic medals per capita than any other nation on Earth—all of them earned in alpine skiing.