Rosti with Bacon, Mushrooms and Onions

• 6 large baking potatoes
• 1 tablespoon salt
• 3 1/2 ounces smoked bacon, thinly sliced vertically
• 3 1/2 ounces onion, diced
• 1 sprig thyme
• 3 1/2 ounces mushrooms, diced
• 2 tablespoons oil
• 2 ounces butter
• 6 slices Gruyere
• Serving suggestion: green salad

1. Boil the potatoes in their skins for 20 minutes, drain and leave to cool.
2. Peel them.
3. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
4. In a frying pan saute the bacon and onions.
5. Strip the leaves off the sprigs of thyme into the pan.
6. Add mushrooms and cook for about 5 minutes until soft.
7. Combine with the potatoes and mix gently, taking care not to mash them too much.
8. Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*.
9. Using a spatula, pat the mixture into a round flat cake.
10. Brown it over a high heat.
11. When the bottom side is cooked flip it over.
12. Repeat with remaining potatoes to make 6 cakes.
13. Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler.
14. Turn the Rosti onto a plate and serve with a green salad, if desired.
15. *Cook's note: We find that it's better to cook the Rosti individually.
16. 3 or 4 spoonfuls will serve 1 person.

baking potatoes, salt, bacon, onion, thyme, mushrooms, oil, butter, gruyere, suggestion

Taken from www.foodnetwork.com/recipes/rosti-with-bacon-mushrooms-and-onions-recipe.html (may not work)