Idaho Potato Commission

8 ounces Rondele cheese
1 tablespoon chopped garlic
2 tablespoons chopped chives
2 ounces heavy cream
4 each 80 count Idaho® Russet Burbank potatoes, baked, chilled, peeled and grated
2 ounces butter liquid
16 ounces assorted mushrooms (Shiitake, Cremini, Oyster), diced ¼ inch.
1 tablespoon chopped garlic
2 ounces olive oil
1 1/2 pounds baby spinach
To taste kosher salt and coarse ground black pepper

Preheat a convection oven to 350°
Combine the Rondele, garlic and cream in a thick bottomed saucepan.
Heat over medium low heat and whisk until smooth, add the chopped herbs, and season to taste. Reserve warm.
Heat a 12-inch non-stick sauté pan over medium high heat. Add the butter liquid and add half of the potatoes, press into an even layer, season lightly with salt and pepper.
Heat another 12-inch sauté pan over high heat. Add the olive oil and then the mushrooms and garlic. Cook 2 minutes, stir frequently, add the spinach, season and cook 2 minutes until wilted. Remove from heat and drain mixture well pressing excess liquid from the mixture.
Place the mushroom mixture on top of potatoes in the pan.
Add remaining potatoes to cover the filling and press well around the sides to seal. Invert another non- stick pan on top of the first one, then, flip the pans over so that the bottom of the original pan is now on top. Remove the top pan and bake the rosti in the oven 10 minutes. Remove from sauté pan and cool on a rack. Cut the rosti into 8 wedges and reheat in the oven 3 minutes until heated through. Serve with a ramekin of the garlic herb cream at the side, garnish with chopped fresh herbs.