Cheese Rösti

This tasted really good. However, mine didn’t look so good. I’m not familiar with making this recipe or any kind of shredded hashbrowns. I wish some more instruction had been given on amount of time for browning and how to flip it without falling apart.

Just got back from Switzerland. This is just like what I had, I used shredded potatoes in the dairy case. Worked just as well. Cheese in the middle and cheese on top after flipped.

Excellent results! Beautiful crisp, golden crust, fluffy potato, melting cheese, little hits of pepper where it was sprinkled in the layers. I skipped the water, and covered the pan during the first phase of cooking and the potatoes were still fluffy and cooked. Also, I used less butter than mentioned, and had only three layers of potato, two of cheese. The recipe needs to specify that enough potato should be reserved for a topmost layer, so that when we flip the rosti to cook the other side, the cheese does not stick to the pan. It is easier to flip it by placing a plate upside down over it, upending the rosti into it, then sliding the rosti back into the pan, so that the uncooked side is now bottom and can get nicely browned.

Have not made Rosti using this recipe exactly, but the recipe is pretty standard across the board. Just some tips for people just starting out. Cook the potatoes beforehand and allow them to cool before you grate them and grate with larger holes. Usually its best to leave them for a while in the fridge. Also, the recipe calls for a little water on the top layer, replace that with a little milk/cream (on both sides). Also for a little extra flavour, saute onions in the butter first, than mix in the potatoes. Also trying to flip it with a spatula will make your rosti fall apart unless its particularly small and/or held together with superglue. Get a large flat plate, and use it to flip the rosti from pan to plate and back to pan. As for cheese, it will taste good with anything, so that matters more on budget than anything else.

It turned out to be so delicious. I added black olives, oregano and chilli flakes to spice it up a little as my family is a spice freak. Loved it! Thanks!!

Made a version of this with reduced servings(3).Grated 3 spuds 1/2 cup grated parmesan ,1/2 tsp garlic powder salt and pepper to taste. Also added 1 egg to bind it. Added2 tbsps water as well. Turned the uncooked grated potatoes into cast iron pan that I oiled with 2T olive oil. Covered the pan and it is cooking as I type. So far so good 🙂 Turned out not too badly. Needs a little more tweeking

My 13 yr. old son found this authentic french recipe for his French II class. We followed the recipe except we used 4 potatoes. We grated the potatoes when cool, added some black pepper and salt, then refrigerated overnight. I finished making it in the morning so it was warm for the class. I put a layer of potatoes, then cheese (6 oz), then a top layer of the remaining potatoes. Another recipe said to flatten the potatoes in the pan which helped a lot when it was time to flip. I used a 12 in nonstick pan. A spatula wouldn’t have worked. I used a flat stone pizza pan, placed it on top of the nonstick pan and flipped the rosti onto the stone then slid it back into the nonstick pan to brown the other side. I think the rosti would have fallen apart if I didn’t do it this way. It was also nice to have the cheese in the middle to help hold it all together. The class loved the rosti. My son won first place! My husband wants it for his birthday breakfast next week!

This was a super yummy side dish! I peeled and microwaved my potatoes for a few minutes, then grated. I lightly oiled a pan, layered on some potato, some grated mozzarella, salt and pepper, garlic powder and Italian seasoning, topped with some more potatoes and the seasonings. I fried it until it covered, didn’t need any water or extra butter. When it was browned and crispy on the bottom, I cut it in half and flipped it (easier than flipping it whole). When it was browned and crispy…I served it with a dollop of sour cream. Will be making this one often!

Tasty. I used frozen shredded hash brown potatoes and Dubliner cheese. The crispy bits are delicious, especially where the cheese had seeped through and was browned and toasted.

Tasty. I used frozen shredded hash brown potatoes and Dubliner cheese. The crispy bits are delicious, especially where the cheese had seeped through and was browned and toasted.

WOW! My daughter made this for a school project & we had it with our dinner. The ENTIRE family was impressed even her little brothers (8 & 4). We will be having this many more times! Thanks for sharing this awesome recipe!!!! 🙂

I made this a few weeks ago for my husband, who is Swiss (I am American but we are living in Switzerland). Rosti is the same thing as hash browns, just with a different name. You really shouldn’t need any of the butter that this recipe calls for, unless you’re using an extremely dry/bland cheese (why would you do that?). When I made it as the recipe calls, it came out EXTREMELY greasy. With that much cheese in there, as you cook it, the oils from the cheese will start to come out and that in itself is plenty to cook this in. So, my suggestion, leave out the butter, get a cheese that has a ton of FLAVOR, and finally, add ketchup when it’s all done, ‘cuz ketchup makes everything tasty 😉

Made this today for father’s day…. super yummy… Everyone loved it.

It was yummy, and very close to rostis I had in Switzerland. I made it as the directions indicated the first time, and it was good. The second time, I added onions and diced tomatoes, and I used gueryre cheese. This made it wonderful!

This is so simple and so FABULOUS!! I followed the post about cutting the potatoes into sections before flipping and had no trouble what so over. I would recommend not to peel the potatoes and just grate them after boiling. The peel on red potatoes come off as you grate and it is hassle free! I will definitely make this again!!

This is very good! I used the HUGE russet potatoes at Costco, so it only takes about 4-5 of those. I also think I may have layered the potatoes too thick. I would say about 1-1 1/2 inch thick would cook the most evenly. I also used garlic salt instead of salt, and about 1/2 teas of parsley & 1/2 teas of oregano on top.

i eat this in villag’e in Singapore all the time! they serve it with a sausage, fried egg, and sour cream… gosh it tastes soooo good!

Yum! I didn’t precook the potatoes at all – just grated them, assembled the whole thing in a pan and browned the bottom, added a little water and put a lid on them until the potatoes steamed and were soft (which only took a few minutes) then flipped them over to brown the other side. Came out perfect. Reminds me of family vacations to Wisconsin when I was a kid. Thanks!

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.

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.

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.