Cheese Rosti

"This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!"
 
Download
photo by lazyme photo by lazyme
photo by lazyme
photo by diner524 photo by diner524
photo by AZPARZYCH photo by AZPARZYCH
photo by breezermom photo by breezermom
photo by breezermom photo by breezermom
Ready In:
35mins
Ingredients:
6
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool.
  • Once cool, peel and grate potatoes.
  • Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper.
  • Repeat layers.
  • Dot each layer with remaining butter.
  • Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns.
  • Turn with spatula and brown again.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Yum...potatoes and cheese! What's not to love? Stacking the layers made me worry the middle wouldn't be done and the outside would be too brown, but I lowered the cooking temp and it turned out beautiful. I grated some onion and minced some garlic and threw that in with the potatoes....sorry, I'm a southern girl! Made for ZWT7.
     
  2. These were really good. I loved the Swiss cheese between the layers. I had never boiled potatoes first before making rosti (or hashbrowns), but it made the cooking process go much faster. Thanks for sharing your recipe, Linky. Made for Culinary Quest 2015 (Swiss).
     
  3. This was delicious. I've made rosti before but they are usually too well done and dry for us. This one worked great by steaming them while browning. They were moist and wonderful. Thanks Linky for sharing such a nice winner. Congrats again on your 3rd (!!) football win this season.
     
  4. Like others stated, whats not to love, potatoes and cheese, delicious!!! I cheated and used "Simply" hashbrown potatoes, so much quicker/easier and did scale it back for 2 servings. I used my individual omelette maker, which is a 2 sided pan with a locking mechanism on the handle, so I just flipped the pan to cook the other side. The cheese melted perfectly and the crusts were nice and crisp. I served this with some smoked sausage and fruit for a wonderful lunch. Thanks for sharing the recipe and congrats on the football pool win!!!! :)
     
  5. Very good!! I loved the bite of the swiss cheese in the middle. Turned down low and they cooked perfectly throughout. Sprinkled with salt, pepper and chives. Made for 2012 Spring PAC.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes