Reviewed: Mar. 3, 2009

This is so simple and so FABULOUS!! I followed the post about cutting the potatoes into sections before flipping and had no trouble what so over. I would recommend not to peel the potatoes and just grate them after boiling. The peel on red potatoes come off as you grate and it is hassle free! I will definitely make this again!!

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Marie &Drake

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Reviewed: Jun. 27, 2008

This is very good! I used the HUGE russet potatoes at Costco, so it only takes about 4-5 of those. I also think I may have layered the potatoes too thick. I would say about 1-1 1/2 inch thick would cook the most evenly. I also used garlic salt instead of salt, and about 1/2 teas of parsley & 1/2 teas of oregano on top.

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pa_nunn

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Reviewed: Feb. 5, 2008

i eat this in villag'e in Singapore all the time! they serve it with a sausage, fried egg, and sour cream... gosh it tastes soooo good!

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izkik

Cooking Level: Expert

Home Town: San Jose, San Jose , Costa Rica

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Reviewed: 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!

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HaroldsGirl

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Aug. 30, 2007

My husband is Swiss and he was so impressed with this-he said he has never tasted a homemade rosti so good! So easy and simple to make.

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Sheila

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Reviewed: Jul. 6, 2007

Simply delicious! I scaled down to use just 3 potatoes so it remains thinner and crispier. Great with a runny egg on top. Already a family favorite.

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Marite

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Reviewed: Jun. 1, 2007

I made this for the kids last night as I wanted a "different" potato dish - it was great! I was short on time so instead of boiling, I grated the raw potatoes and put them in the microwave for 5 minutes - they came out fine. The rosti flipped just fine and I put the final product on a plate lined with paper towels to catch the grease from the cheese and it did not serve up as greasy. I used emmenthaler as that's what I had on hand. I think next time I will prepare the same way but grate some onion into the potato as well.

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LYNNIEMILANO

Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA

Living In: Milan, Lombardia, Italy

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Reviewed: Mar. 4, 2007

I made this as a side dish to bbq'd steak and while the flavour was great - we found it VERY greasy. I followed the recipe *almost* exactly. I did not par-cook the potatoes before grating, I used raw potatoes and it worked out just fine. I also used cheddar cheese instead of swiss because that's what I had on hand. If we were to make this again, we would only add butter to the skillet initially, and not butter on the remaining layers. The end result was good and it was nice and crispy.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Oct. 21, 2006

Very good... but I used cheddar cheese to make it more like the Rosti at the Royal Winter Fair. :) Takes quite a while to make... way more than 5 minutes to brown the first side... more like 10. Worth the effort, but needs extras to be worth a 5... onions.. bacon?

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BROKENCOWGIRL

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Sep. 30, 2006

This is good comfort food. 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. I used a large pizza pan to help me flip this and it worked great.

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Always Cooking

Cooking Level: Intermediate

Living In: Saint Charles, Illinois, USA

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Reviewed: 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!

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DANELLE

Cooking Level: Expert

Home Town: Kerman, California, USA

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Reviewed: Apr. 1, 2005

Very good. Almost as good as the local restaurant. I amazed myself by using a plate to flip them with no casualties. :)

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KERMIT435

Cooking Level: Beginning

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 3, 2005

Although my husband liked this alot, I thought it was too greasy, cheesy and heavy.

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CherylJ.

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Reviewed: 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.

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LKENNAY

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Reviewed: Feb. 11, 2004

Made these as little appetizers on my griddle adding garlic powder and green onion to the potatoes. Nice!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Feb. 3, 2004

My husband loved this, but I didn't think it was that great.

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JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Jan. 5, 2004

Very good recipe. Makes me wish I had a food processor though as grating the cheese and potatoes by hand really gave me a workout. :) I can see where the dish might benefit from some added onions or other spices to liven up the potatoes, but overall, it was an excellent side dish. Thank you!

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MARYALENE

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2003

I made this recipe for my husband & I & he loved it. He normally don't ask or perfer leftovers but he actually wanted the leftovers from this dish.

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NEWCOOKRUB

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Reviewed: Jun. 11, 2003

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.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 8, 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!

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DREGINEK

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