Cheese Rösti
Cheese Rösti is a crispy Swiss-style potato pancake made with grated potatoes.The potatoes are cooked until golden brown and wonderfully crunchy.Melted cheese adds richness and a delicious savory center.Butter helps create the characteristic crisp golden crust.It is perfect for breakfast, brunch, lunch, or as a hearty side dish.Serve it hot with eggs, salad, sour cream, or your favorite toppings.
Ingredients
- 2 pounds Yukon Gold or waxy potatoes
- 1½ cups shredded Gruyère cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder, optional
- Sour cream, for serving, optional
Instructions
Prepare the Potatoes
- Peel the potatoes if desired.Grate them using the large holes of a box grater.Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
Season the Potatoes
- Transfer the potatoes to a large bowl.Add salt, black pepper, and garlic powder if using. Toss gently to distribute the seasonings.
Heat the Skillet
- Heat a large nonstick or well-seasoned cast-iron skillet over medium heat.Add the butter and olive oil and allow the butter to melt.
Build the Rösti
- Spread approximately half of the grated potatoes evenly across the skillet.Do not press them too firmly at first.Sprinkle the shredded Gruyère evenly over the potatoes, leaving a small border around the edge.Cover the cheese with the remaining grated potatoes.
Shape the Rösti
- Using a spatula, gently press the potatoes into a compact, even round.Cook over medium heat for approximately 8–10 minutes, until the bottom is golden brown and crisp.
Flip Carefully
- Place a large plate over the skillet.Carefully invert the rösti onto the plate.Slide it back into the skillet with the uncooked side facing down.Add a little extra butter around the edges if necessary.
Cook the Second Side
- Cook for another 8–10 minutes, until the second side is deeply golden and crisp and the cheese inside is completely melted.
Garnish and Serve
- Transfer the rösti to a serving plate.Allow it to rest for 2–3 minutes before slicing.Garnish with fresh parsley or chives and serve hot with sour cream if desired.
Notes
- Potatoes: Waxy or moderately starchy potatoes work well because they hold together while cooking.
- Cheese: Gruyère provides a classic Swiss flavor, but Emmental or cheddar can also be used.
- Moisture: Removing excess water from the grated potatoes is essential for crisp rösti.
- Skillet: A nonstick or well-seasoned cast-iron skillet makes flipping easier.
- Thickness: A moderately thin rösti becomes crispier than a very thick one.
- Heat: Medium heat allows the potatoes to cook through while developing a golden crust.
- Flipping: Use a plate or flat lid to make flipping safer and easier.
- Serving: Rösti is best served immediately while the crust is crisp and the cheese is melted.