Cheese Rosti Recipe -
Cheese Rosti Recipe
  • READY IN 35 mins

Cheese Rosti

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    5 mins

    35 mins


  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 More Reviews

Most Helpful Positive Review
Dec 08, 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 have Swiss cheese so I used mozerella and it turned out divine!

Most Helpful Critical Review
May 17, 2006

I'm an American who has moved to Switzerland to live with my fiancé and I lived here for almost 3 years now so I do know how to make TRUE Swiss Rösti. Although this recipe is close the Swiss use Gruyére cheese in their Rösti, it's delicious!! This cheese is most popular in Switzerland. You can buy this cheese in America, but it might not be easy to find and is on the expensive side (in America) but it's worth it!

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 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!

Dec 08, 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, 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.

Mar 09, 2004

Although we all thought this was good, I didn't think it was worth the effort being that you can basically do the same thing with leftover mashed potatoes. I seasoned the dish quite a bit more than called for and also added chopped onion and green peppers. Definitely good advice to flip this onto a plate rather than trying to turn it in the pan. To make turning a little easier,I think I'll make individual sevings the next time I serve this dish. Thanks Bob.

Feb 14, 2005

I see that a lot of others complained about boiling, cooling and shredding potatoes. I used the Simply Shredded hash browns from the frigerator section. Worked perfect!! Before flipping, I cut into sections for easy flipping and serving.

Dec 08, 2003

Very good but kinda messy to make...esspecially when trying to "crisp" the other side (tried sliding it onto a plate so that I may easier invert it back into the pan but some of it stuck and got clumpy). I used a combo of Swiss and cheddar cheese. The appearance was the only minor detraction - still very good! Thanks Bob!

Jul 19, 2010

This is great. I used two pounds of the pre shredded potatoes that you can get in the refrigerated section at the grocery store to save some time. I added some diced onion garlic powder, and a little leftover crumbled bacon that I had.


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  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 68.5 g
  • 22%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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