Embark on a culinary journey to Switzerland with our Swiss Rösti with Gruyère Cheese recipe. This delectable dish, pronounced "RUR-shti," is a national treasure, celebrated for its simplicity and comforting flavors. Picture golden-brown potato pancakes, crispy on the outside and tender within, generously topped with melted Gruyère cheese. Its origins can be traced back to the 15th century, where resourceful Swiss farmers transformed leftover boiled potatoes into a hearty and filling meal.
Today, rösti is enjoyed throughout Switzerland and beyond, gracing breakfast, lunch, and dinner tables alike. With our comprehensive guide, you'll master the art of crafting authentic Swiss rösti, complete with step-by-step instructions, detailed ingredient lists, and helpful tips. This recipe is beginner-friendly, ensuring culinary success even for novice cooks.
In addition to the classic rösti recipe, we present three enticing variations to tantalize your taste buds. Create a vegetarian delight with our colorful Vegetable Rösti, packed with an array of fresh vegetables. Indulge in the rich and savory flavors of our Bacon and Onion Rösti, where crispy bacon and caramelized onions add an irresistible twist. For a touch of alpine elegance, try our Rösti with Raclette Cheese, a harmonious blend of melted raclette and nutty Gruyère cheeses.
So, gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure. From the first crispy bite to the last satisfying morsel, our Swiss Rösti with Gruyère Cheese will transport you to the heart of Switzerland, leaving you craving for more.
CHEESE ROSTI
This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!
Provided by Bob
Categories World Cuisine Recipes European Swiss
Time 35m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 68.5 g, Cholesterol 65.3 mg, Fat 22.4 g, Fiber 6 g, Protein 16 g, SaturatedFat 14.1 g, Sodium 171.1 mg, Sugar 3.3 g
SWISS POTATO PANCAKE
This is the classic Swiss mountain dish called Rosti. The big potato pancake is cut into wedges and usually served with bratwurst, but I have also prepared this cheese potato dish as a meatless main course. We love the nutty flavor that the Gruyere cheese provides.-Sue A. Jurack
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
SWISS ROSTI WITH GRUYèRE CHEESE
This is a classic Swiss recipe for a potato side dish that's prepared and served much as we in the United States would serve hash brown potatoes.
Provided by Vickie Parks
Categories Potatoes
Time 45m
Number Of Ingredients 6
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.
GRUYERE POTATO GRATIN
This is a traditional Swiss recipe from my Grossmutter.
Provided by Cindy Krafft
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
- Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
- Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 29.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 3.8 g, Protein 7.8 g, SaturatedFat 9.6 g, Sodium 85.8 mg, Sugar 3 g
Tips:
- Use high-quality potatoes: Yukon Gold or Russet potatoes are ideal for rosti because they hold their shape well during cooking.
- Shred the potatoes finely: This will help them cook evenly and create a crispy texture.
- Season the potatoes well: Salt, pepper, and garlic powder are a good starting point. You can also add other spices, such as paprika, cumin, or chili powder.
- Use a nonstick skillet: This will help prevent the rosti from sticking and burning.
- Cook the rosti over medium heat: This will allow it to cook evenly without burning.
- Press down on the rosti with a spatula: This will help it cook evenly and create a crispy crust.
- Flip the rosti carefully: Use a large spatula to carefully flip the rosti without breaking it.
- Serve the rosti immediately: Rosti is best served hot and crispy.
Conclusion:
Swiss rosti with Gruyère cheese is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is easy to make and can be customized with different toppings and fillings. Whether you are looking for a traditional Swiss dish or a new breakfast favorite, Swiss rosti with Gruyère cheese is sure to please.
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