Name: Cheese Rosti
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 6 large potatoes; 6 tablespoons butter; 8 ounces swiss cheese, grated; salt; ground black pepper; 2 tablespoons hot water

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Recipe by Linky

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This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!

Ready In:: 35mins
Serves:
Units:

6

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ingredients

6 large potatoes
6 tablespoons butter
8 ounces swiss cheese, grated
salt
ground black pepper
2 tablespoons hot water

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.

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RECIPE MADE WITH LOVE BY

@Linky

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@Linky

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"This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!"

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review by Northwestgal

8/3/2015

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).

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photo by lazyme

10/29/2014

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review by lazyme

10/29/2014

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.

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review by diner524

1/16/2014

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!!!! :)

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photo by diner524

1/16/2014

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