Swiss Rosti, a renowned culinary delight originating from the heart of Switzerland, captivates taste buds with its harmonious blend of crispy golden-brown potatoes, aromatic herbs, and the rich, nutty flavor of Gruyère cheese. A delectable and versatile dish, Swiss Rosti is deeply ingrained in Swiss culture, transcending its humble beginnings as a farmer's breakfast staple to become a celebrated dish enjoyed by people worldwide. Let's delve into the culinary journey of crafting this iconic dish, exploring its history, selecting the finest ingredients, and unveiling the secrets to achieving a perfect Swiss Rosti with Gruyère cheese.
Check out the recipes below so you can choose the best recipe for yourself!
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 :
RöSTI
Adapted from the Favorite Recipes from Europe, published by Marshall Cavendish, the classic rösti is a simple recipe using essentially just potatoes, but it creates a wonderfully flavored breakfast potato fritter or a side dish which can be enjoyed with various meals.
Provided by TasteAtlas
Categories Side Dish
Yield 4 servings
Number Of Ingredients 4
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
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.
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
Tips:
- For a crispy rösti, use a high-quality cheese that melts well, such as Gruyère, Emmental, or Appenzeller.
- Grate the cheese finely so that it melts evenly throughout the rösti.
- Use a large skillet or griddle so that the rösti has plenty of room to cook evenly.
- Press the rösti down firmly with a spatuala so that it forms a compact cake.
- Cook the rösti over medium heat so that it has time to cook through without burning.
- Flip the rösti carefully when it is golden brown on the bottom.
- Serve the rösti immediately with your favorite accompaniments, such as sautéed mushrooms, onions, or applesauce.
Conclusion:
Swiss rösti is a versatile and delicious dish that can be served for breakfast, lunch, or dinner. It is a great way to use up leftover potatoes, and it can be customized to your liking by adding different fillings or toppings. Whether you are a fan of traditional Swiss cuisine or you are simply looking for a new and exciting way to enjoy potatoes, Swiss rösti is a dish that you are sure to love.
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