Author Topic: Swiss Rosti With Gruyere Cheese  (Read 845 times)

Olga Drozd

  • Administrator
  • Hero Member
  • *****
  • Posts: 9,688
    • View Profile
Swiss Rosti With Gruyere Cheese
« on: June 17, 2017, 08:41:38 PM »
Swiss Rosti With Gruyere Cheese

A traditional Swiss rosti is prepared with the previous day's boiled potatoes; it's best to use slightly undercooked ones.  If you boil potatoes the same day, refrigerate them until they're cool for easy grating.

1 pound (450 g) potatoes (unpeeled), scrubbed
1/2 onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons butter (or melted goose fat) - divided
1 cup shredded Gruyere cheese (about 4 oz./115 g)

In saucepan of boiling salted water, cook potatoes, covered, until tender but still a little firm.  Drain and let cool.  Refrigerate, uncovered, for 12 hours. (You can refrigerate for up to 24 hours.)

Peel potatoes; coarsely grate into bowl.  Mix in onion, salt and pepper.  In cast iron or nonstick skillet, melt 2/3 of the butter over medium heat; press potato mixture into pan to cover bottom.  Cook until bottom is well browned, 10 to 12 minutes.  Invert plate over rosti; carefully flip rosti onto plate.

Add remaining butter to skillet.  Slip rosti back into the skillet, uncooked side down; cook until bottom is light golden, about 6 minutes.  Slide onto plate; cut into halves or quarters.  Top with Gruyere cheese. Serve with  sausages or other meats or topped with fried or poached egg..  Serves 2 to 4.