For the best flavor and texture, use high-quality Gruyère cheese. Its nutty and complex flavor complements the potatoes beautifully. Ensure the potatoes are not overcooked during the initial boiling. They should be firm enough to grate without turning mushy. A non-stick skillet is essential for preventing the rösti from sticking and ensuring easy flipping. If you don't have a non-stick skillet, use a well-seasoned cast-iron skillet. Adjust the cooking time based on your stove and the thickness of your rösti. The key is to achieve a golden-brown, crispy crust on both sides. Feel free to add other ingredients to customize your rösti, such as caramelized onions, crispy bacon, or fresh herbs like thyme or rosemary.
Cheese Rösti
-
PREP TIME10 mins
-
COOK TIME30 mins
-
TOTAL TIME40 mins
-
SERVING6 People
-
VIEWS123
Embark on a culinary journey to the heart of Switzerland with this classic Cheese Rösti. Imagine golden, crisp potato layers intertwined with melted, nutty Swiss cheese, creating a symphony of textures and flavors. This simple yet elegant dish is a true celebration of comfort food at its finest.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate69 g
-
Cholesterol65 mg
-
Fiber6 g
-
Protein16 g
-
Saturated Fat14 g
-
Sodium171 mg
-
Sugar3 g
-
Fat22 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot, bring salted water to a boil. Add potatoes and cook until fork-tender but still firm, approximately 15 minutes. Drain thoroughly and allow to cool completely.
02
StepOnce cooled, peel and coarsely grate the potatoes using a box grater.
03
StepMelt 3 tablespoons of butter in a large, non-stick skillet over medium heat. Spread half of the grated potatoes evenly across the bottom of the skillet, creating a uniform layer. Top with half of the grated Gruyère cheese, then season generously with sea salt and freshly ground black pepper.
04
StepRepeat layers: Add the remaining grated potatoes, followed by the remaining Gruyère cheese. Dot the top layer with the remaining 3 tablespoons of butter. Carefully pour 2 tablespoons of hot water evenly over the top of the rösti.
05
StepCover the skillet tightly and cook over low-medium heat until the bottom layer is deeply golden brown and crisp, about 20-25 minutes. Use a spatula to gently peek underneath to check for doneness.
06
StepOnce the bottom is browned, carefully invert the rösti onto a large plate. Add a tablespoon of butter to the skillet and gently slide the rösti back into the skillet, browned side up. Cook uncovered until the second side is golden brown and the cheese is fully melted and bubbly, approximately 10-15 minutes.
07
StepSlide the Cheese Rösti onto a cutting board. Cut into wedges and serve immediately. Enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Regan Quigley
Mar 27, 2025I used Emmental cheese instead of Gruyère, and it was still fantastic. Thanks for the recipe!
Edgar Sauer
Feb 2, 2025This is now a staple in our house! So easy to make and so satisfying.
Ashtyn Waters
Sep 26, 2024The boiling water trick worked wonders! It made the cheese so gooey and delicious.
Katlyn Schumm
May 15, 2024I had a bit of trouble flipping the rösti without it breaking apart. Any tips?
Isabell Lemke
Apr 27, 2024This was amazing! The cheese was perfectly melted, and the potatoes were so crispy. My family devoured it!