Swiss Rösti with Cheese
- Vegetable recipes
- Gluten free
- Peanut free
- Vegetarian
Rösti, a crispy fried-potato cake, is a national dish of the German-speaking part of Switzerland and is served plain as a side dish for almost anything. With additions such as cheese, ham or speck (bacon), it makes an excellent main dish. Traditionally, rosti is prepared with boiled potatoes from the previous day; it's best to use slightly undercooked ones. If you boil potatoes the same day, refrigerate them until cooled. Cheese rösti is delicious with poached eggs and a green salad.
Ingredients
- 2 lbs (1 kg) potato
- 1 small onion, chopped
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 3 tbsp (45 mL) butter
- 2 cups (500 mL) shredded Gruyère or Appenzeller cheese
- 4 poached eggs (optional)
Preparation
Boil unpeeled potatoes until tender but firm, 10 to 20 minutes (about 5 minutes less than for eating). Let cool; refrigerate, unwrapped, overnight.
Skin and grate potatoes coarsely; mix with onion, salt and pepper. In large cast-iron or nonstick skillet, melt 2 tbsp (30 mL) of the butter over medium heat; add potato mixture and press down firmly with spatula. Cook until bottom is well browned, 10 to 12 minutes. Place plate upside down on top of rösti. Holding plate with palm of one hand and handle of skillet in other hand, carefully flip rösti onto plate.
Add remaining butter to skillet. Carefully slip rösti into skillet so uncooked side is on bottom; cook until bottom is light golden, about 6 minutes. Sprinkle with cheese; cook until melted, 2 to 3 minutes. Using spatula, fold in half. Invert onto plate and cut into 4 wedges. Top each with poached egg (if using).
Skin and grate potatoes coarsely; mix with onion, salt and pepper. In large cast-iron or nonstick skillet, melt 2 tbsp (30 mL) of the butter over medium heat; add potato mixture and press down firmly with spatula. Cook until bottom is well browned, 10 to 12 minutes. Place plate upside down on top of rösti. Holding plate with palm of one hand and handle of skillet in other hand, carefully flip rösti onto plate.
Add remaining butter to skillet. Carefully slip rösti into skillet so uncooked side is on bottom; cook until bottom is light golden, about 6 minutes. Sprinkle with cheese; cook until melted, 2 to 3 minutes. Using spatula, fold in half. Invert onto plate and cut into 4 wedges. Top each with poached egg (if using).
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