Swiss Potato Pancake

Swiss Potato Pancake

"This is the classic Swiss mountain dish called Rosti. The big potato pancake is cut into wedges and usually served with bratwurst, but I have also prepared this cheese potato dish as a meatless main course. We love the nutty flavor that the Gruyere cheese provides. --Sue A. Jurack"
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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. In a large nonstick skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Spread half of the potatoes in an even layer in skillet. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with cheese, then top with remaining potatoes. Season with remaining salt and pepper. Press mixture gently into skillet. Cook for about 7 minutes or until bottom is browned.
  2. Remove from the heat. Loosen pancake from sides of skillet. Invert pancake onto a plate. Return skillet to heat and heat remaining butter and oil. Slide potato pancake brown side up into skillet. Cook about 7 minutes longer or until bottom is browned and cheese is melted. Slide onto a plate. Sprinkle with parsley and cut into wedges.

Footnotes

  • TEST KITCHEN TIP A nonstick skillet is a must so the pancake comes out easily.

Reviews

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Very good and easy. Used fresh potatoes instead of frozen.

I had leftover Gruyere cheese so I tried this recipe. I found it very difficult to flip (even with the plate trick)...it ended up falling apart. So, it ended up as hash browns with cheese inst...

Just awesome comfort food!

This turned put great. It was alot easier to make then I expected. Thanks for the recipe.

This tasted yummy! It was messy and I had to cook it longer than directed...more like 9-10 min per side and then I still had to finish it off under the broiler.

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