Cheese Rosti

28 Reviews

Prep: 25 min
Cook: 5 min
Ready In: 35 min

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

Ingredients

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

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Metric US

Original recipe yields 6 servings

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.

Nutrition

Amount Per Serving (6 total)

Calories
531 cal
27%

Fat
22.4 g
34%

Carbs
68.5 g
22%

Based on a 2,000 calorie diet

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Reviews (28)

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HEIDI TEE

Dec. 8, 2003

"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 hav..." See moree Swiss cheese so I used mozerella and it turned out divine!"

HaroldsGirl

Sep. 28, 2007

"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..." See more 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

Dec. 8, 2003

"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..." See more, 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."

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