Cheese Rosti

Cheese Rosti

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

Ingredients 35 m {{adjustedServings}} servings 531 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 68.5g
  • 22%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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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Reviews 31

  1. 34 Ratings


This dish tastes so good, it's almost illegal! I did the potatoes in the microwave after peeling them -- 3 large at 5 minutes high (I scaled down) and then put them in cold water to cool. I didn't have Swiss cheese so I used mozerella and it turned out divine!


Yum! I didn't precook the potatoes at all - just grated them, assembled the whole thing in a pan and browned the bottom, added a little water and put a lid on them until the potatoes steamed and were soft (which only took a few minutes) then flipped them over to brown the other side. Came out perfect. Reminds me of family vacations to Wisconsin when I was a kid. Thanks!


Imagine really cheesy, slightly crispy, and a little lumpy mashed potatoes and you have this recipe. It was so good. I didn't make any adjustments and my husband, daughter and I loved this. In fact, we were fighting over who got the crispy parts (they are the best). When it was time to turn the potatoes I flipped mine over onto a plate and then slid back into the pan. They turned out beautifully. Because I only let my potatoes cool long enough that I could touch them I really didn't need to cook them very long. I basically left them in the frying pan long enough to get a crispy crust and the cheese to melt. I have to say these are a do again for sure.