Best Swiss Rosti With Gruyère Cheese Recipes

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.

RöSTI

Steps:

• Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.
• Heat lard or butter and oil in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes with fat. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.
• When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side of the fritter. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.

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.

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 (CRISP AND GOLDEN POTATOES)

Steps:

• 1. Peel potatoes and grate into a bowl. Using a hand grater with large holes is the traditional way
• 2. Melt 2-4 Tbsp. butter in an 8-inch non-stick pan. Add the grated potatoes about 1 inch deep and add salt to taste.
• 3. Cook over medium heat for 3 or 4 minutes, stirring occasionally to coat the potatoes evenly with butter. Pat the potatoes into a cake with a spatula and let cook for 10 minutes, uncovered. Cover and cook for another 5 to 10 minutes.
• 4. When the bottom of the potato cake is golden brown, place a plate, just slightly smaller than the pan, inverted over the potatoes. Then invert the pan, holding onto the plate. Remove the pan and set it back on the stove. Add another tablespoon of butter and let it melt.
• 5. Slide the Rosti back into the pan, golden side up, and cook about 15 minutes longer, pressing down once or twice to make the pancake stick together more. You can cover it to get the potatoes cooked in the middle, but remove the cover at least 5 minutes before the end so that your pancake is crispy on the outside.
• 6. Slide the Rosti onto plate and serve by cutting into wedges. Salt and pepper to taste.
• 7. NOTE: You may also add parsley, onions, nutmeg or ground paprika.