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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Ak!
[email protected]I followed the recipe exactly, but my rosti turned out too mushy. I think I'll try grating the potatoes finer next time.
Mohammad Atik
[email protected]This rosti was a bit bland for my taste. I think I'll add some more salt and pepper next time.
Valeria
[email protected]I'm not a big fan of potatoes, but I really enjoyed this rosti. It was crispy and flavorful, and the cheese added a nice touch.
Karite Tovia
[email protected]This rosti recipe is so versatile. I've served it with eggs, bacon, sausage, and even grilled vegetables. It's always delicious.
Mohammad Awais
[email protected]I made this rosti for a brunch party, and it was a huge success. Everyone loved it!
Nawaz Doger
[email protected]This rosti recipe is a keeper! It's simple to make, and it's always a crowd-pleaser.
Charlie Laas
[email protected]This was my first time making rosti, and it turned out great! I used a combination of russet and Yukon Gold potatoes, and I added some chopped onion and garlic to the mixture. It was crispy and flavorful.
M D Sabbir Islam
[email protected]I've made this rosti recipe several times now, and it's always a winner. It's so easy to make, and it's always delicious.
X Magazine
[email protected]This rosti recipe was a hit! It was crispy and cheesy, and the flavors were perfect. I served it with eggs and bacon for a hearty breakfast, and my family loved it.