Best Rosti With Gruyere Cheese Recipes

ROSTI WITH GRUYERE CHEESE

Steps:

• Cook bacon in large nonstick skillet over medium-high heat until crisp, about 8-10 minutes. Using a slotted spoon, transfer bacon to large bowl (reserve drippings in skillet). Add potatoes to bacon, toss to combine. Sprinkle with salt and pepper.
• Preheat broiler. Melt butter in same skillet with bacon drippings over medium heat. Form potato mixture into four 4-inch-diameter patties. Add potatoes to skillet. Cook until golden brown and cooked through, about 6 minutes per side. Transfer patties to baking sheet. Sprinkle cheese on top of patties. Broil patties until cheese melts, about 1 minute. Remove from broiler and serve.

RöSTI

Steps:

• Grate potatoes and squeeze out excess liquid.
• Melt 2 tablespoons butter in a skillet (preferably nonstick) over medium heat and add potatoes; shape into a disc.
• Cook until golden brown, about 10 minutes, adjusting heat as necessary.
• Slide cake onto a plate, cover with another plate and invert. Add more butter to the pan and slide cake back in.
• Continue cooking until browned all over, turning again if necessary.
• Garnish with chopped fresh parsley.

ROSTI

Steps:

• Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
• The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
• For the first Rosti:
• Preheat the oven to 200 degrees F.
• Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
• For the second Rosti:
• Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.

SAVE THE DAY RöSTI

Steps:

• Combine potato and onion in a colander set over a bowl. Squeeze out excess liquid. Transfer to another bowl and toss with pepper, thyme and meat or fish.
• Melt 1 tablespoon each of the butter and oil in a 12-inch nonstick skillet until foam subsides. Add potato mixture, forming one big pancake, and flatten with the back of a spatula. Cook, without moving, over medium-low heat until underside is deep golden brown, 10 to 12 minutes. Carefully slide pancake onto a plate, cooked side down. Put another plate over it and invert pancake onto second plate. Melt remaining butter and oil in pan. Add pancake, uncooked side down. Cook until golden brown, 10 to 12 minutes.
• Slide onto a plate and sprinkle generously with salt. Serve immediately.

SWISS POTATO PANCAKE

Steps:

• 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. , 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.

SWISS ROSTI WITH GRUYèRE CHEESE

Steps:

• 1. Peel potatoes and then grate. Press potatoes between several thickness of paper towels to remove excess moisture.
• 2. Heat oil in large skillet over moderately high heat but not smoking, and sauté onion for 2 minutes. Add half of the grated potatoes, and spread to make a thin layer, and press down on potato layer with a spatula. Sprinkle onion and garlic over potatoes. Reduce heat to moderate and sprinkle the Gruyère over the potatoes. Spread remaining grated potatoes on top, pressing down again with spatula. Cook until golden brown and crisp, about 10 minutes on each side. Season potatoes with salt and pepper.
• 3. Cut into individual portions, and serve hot.

CHEESE ROSTI

Steps:

• 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.
• 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.