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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Reviewer:

Sheila

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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Reviewer:

Marite

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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Reviewer:

LYNNIEMILANO

Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA

Living In: Milan, Lombardia, Italy

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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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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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Reviewer:

BROKENCOWGIRL

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Waterloo, Ontario, Canada

Reviewed: Sep. 30, 2006

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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Reviewer:

Always Cooking

Cooking Level: Intermediate

Living In: Saint Charles, Illinois, USA

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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Reviewer:

DANELLE

Cooking Level: Expert

Home Town: Kerman, California, USA

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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Reviewer:

KERMIT435

Cooking Level: Beginning

Living In: Madison, Wisconsin, USA

Reviewed: Mar. 3, 2005

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

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Reviewer:

CherylJ.

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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