Cheese Rosti

Cheese Rosti

31 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    5 m
  • Ready In

    35 m
Bob
Recipe by  Bob

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (31)

Rate This Recipe
HEIDI TEE
38

HEIDI TEE

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!

HaroldsGirl
27

HaroldsGirl

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!

Navy_Mommy
18

Navy_Mommy

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.

More Reviews

Similar Recipes

Cheese and Bacon Potato Rounds
(405)

Cheese and Bacon Potato Rounds

Potato and Cheese Frittata
(125)

Potato and Cheese Frittata

Blue Cheese Potatoes Delmonico
(56)

Blue Cheese Potatoes Delmonico

Mashed Potatoes with Horseradish
(44)

Mashed Potatoes with Horseradish

Gourmet Cheese Potatoes
(42)

Gourmet Cheese Potatoes

Kartoshnik with Cheese and Onions
(24)

Kartoshnik with Cheese and Onions

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cheese and Bacon Potato Rounds

>

next recipe:

Blue Cheese Potatoes Delmonico