CHEESE ROSTI (ROSCHTI)
Rosti is considered by some to be the national dish of Switzerland. This is one of many variations. The potato cake doesn't hold together very well. That's ok. Just so long as the little potato strips maintain their integrity. You don't want to end up with mashed potatoes. The object is to make a large potato cake that is light brown and crisp on the outside with soft distinct potato strips on the inside (think big hash brown).
Provided by Leland Walker
Categories Side Dish Potato Side Dish Recipes
Time 9h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes in large pot with chicken broth and add enough water to cover potatoes completely; bring to a boil and cook until potatoes are tender but still firm, about 15 minutes. Drain potatoes, transfer to a bowl and refrigerate until chilled, 8 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Grate potatoes, discarding any lumps or skin that don't pass through the grater.
- Heat olive oil and butter in a large, oven-proof skillet over medium-high heat. Saute onion and mushrooms in hot oil mixture until soft but not browned, 5 to 7 minutes. Stir potatoes into skillet. Season potato mixture with salt and black pepper; stir gently and shape into a large potato cake in the skillet.
- Cook the potato cake in the skillet until base of cake is browned, 5 to 10 minutes. Place a plate on top of the skillet, turn the skillet upside-down to remove the cake from the pan, and slide cake, browned-side up, back into skillet. Cook until the other side of the cake is browned, 5 to 10 minutes more. Sprinkle Swiss cheese over the top of the cake.
- Bake in the preheated oven until cheese melts and starts to brown, 10 to 20 minutes. Cool in the skillet for 10 minutes before slicing.
Nutrition Facts : Calories 560 calories, Carbohydrate 69.8 g, Cholesterol 53.1 mg, Fat 23.7 g, Fiber 8.7 g, Protein 18.9 g, SaturatedFat 11.4 g, Sodium 743.2 mg, Sugar 5.2 g
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Bakhat Rokaya
[email protected]This was so easy to follow and I thought the results were great!
Harvey Reid
[email protected]I will definitely try this Potato Rosti for lunch!
Stephanie Schooler
[email protected]I used a food processor to shred the potatoes, which made the process much faster.
Edna Selena
[email protected]This recipe was easy to follow and the rosti turned out perfectly.
Bina saud Bina saud
[email protected]I had never made rosti before, but this recipe made it easy. The results were delicious!
Haider Tarrar
[email protected]I thought this recipe was great! I made it for my family last night and they loved it.
Solangi Jabbar
[email protected]I used a mixture of sharp cheddar and mozzarella cheese, which gave the rosti a lot of flavor.
Barbara Cline
[email protected]I cooked the rosti in a non-stick skillet, which worked perfectly.
Zareen Gull
[email protected]The rosti was browned and crisp on the outside and tender on the inside.
mintu Islam
[email protected]This was absolutely delicious and very easy to make! I followed the recipe exactly. I got rave reviews from my family.