Cheese Rosti Recipe

Swiss Rösti: Easy recipe plus 10 tips for success Swiss Family Fun

Jovial Organic Gluten Free White Cheddar Mac And Cheese - Whole Grain Pasta, …Organic Pasta, White Cheddar Macaroni And Cheese, Gluten Free, Award

Rating: 4.6/5(24)
1. Potatoes for Rösti. It’s best to use an all-purpose potato that’s not too starchy and not too waxy. You need the potato to retain its shape a bit and not dissolve into mush, but not so sturdy that you taste each strand.
2. Pre-boiling the potatoes. Traditional Swiss Rösti recipes instruct you to parboil the potatoes the night before and cool them overnight before grating them.
3. Grating Rösti potatoes. Most Swiss cooks grate the potatoes by hand on a grater with large holes, called a Rösti-Raffel in Switzerland. I’ve done this many times but I don’t like it.
4. Pre-grated Rösti mixes. When I first moved to Switzerland, I was horrified to learn that many of my friends used the par-boiled pre-grated Rösti packs you can buy at any grocery here.
5. Use lots of butter! The key to a crispy Rösti is lots of butter, the more the better. In addition to the initial butter in the empty pan, many Swiss Rösti recipes advise rubbing small pads of butter around the sides of the pan during cooking.
Rating: 5/5(41)
6. 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.
7. 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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