This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!

Bob
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

531 calories; 22.4 g total fat; 65 mg cholesterol; 171 mg sodium. 68.5 g carbohydrates; 16 g protein; Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2003
This dish tastes so good it's almost illegal! I did the potatoes in the microwave after peeling them -- 3 large at 5 minutes high (I scaled down) and then put them in cold water to cool. I didn't have Swiss cheese so I used mozerella and it turned out divine! Read More
(41)

Most helpful critical review

Rating: 3 stars
05/17/2006
I'm an American who has moved to Switzerland to live with my fiancé and I lived here for almost 3 years now so I do know how to make TRUE Swiss Rösti. Although this recipe is close the Swiss use Gruyére cheese in their Rösti it's delicious!! This cheese is most popular in Switzerland. You can buy this cheese in America but it might not be easy to find and is on the expensive side (in America) but it's worth it! Read More
(14)
38 Ratings
  • 5 star values: 15
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/08/2003
This dish tastes so good it's almost illegal! I did the potatoes in the microwave after peeling them -- 3 large at 5 minutes high (I scaled down) and then put them in cold water to cool. I didn't have Swiss cheese so I used mozerella and it turned out divine! Read More
(41)
Rating: 5 stars
12/08/2003
This dish tastes so good it's almost illegal! I did the potatoes in the microwave after peeling them -- 3 large at 5 minutes high (I scaled down) and then put them in cold water to cool. I didn't have Swiss cheese so I used mozerella and it turned out divine! Read More
(41)
Rating: 5 stars
09/29/2007
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! Read More
(30)
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Rating: 5 stars
12/08/2003
Imagine really cheesy slightly crispy and a little lumpy mashed potatoes and you have this recipe. It was so good. I didn't make any adjustments and my husband daughter and I loved this. In fact we were fighting over who got the crispy parts (they are the best). When it was time to turn the potatoes I flipped mine over onto a plate and then slid back into the pan. They turned out beautifully. Because I only let my potatoes cool long enough that I could touch them I really didn't need to cook them very long. I basically left them in the frying pan long enough to get a crispy crust and the cheese to melt. I have to say these are a do again for sure. Read More
(23)
Rating: 4 stars
03/10/2004
Although we all thought this was good I didn't think it was worth the effort being that you can basically do the same thing with leftover mashed potatoes. I seasoned the dish quite a bit more than called for and also added chopped onion and green peppers. Definitely good advice to flip this onto a plate rather than trying to turn it in the pan. To make turning a little easier I think I'll make individual sevings the next time I serve this dish. Thanks Bob. Read More
(14)
Rating: 3 stars
05/17/2006
I'm an American who has moved to Switzerland to live with my fiancé and I lived here for almost 3 years now so I do know how to make TRUE Swiss Rösti. Although this recipe is close the Swiss use Gruyére cheese in their Rösti it's delicious!! This cheese is most popular in Switzerland. You can buy this cheese in America but it might not be easy to find and is on the expensive side (in America) but it's worth it! Read More
(14)
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Rating: 4 stars
02/14/2005
I see that a lot of others complained about boiling cooling and shredding potatoes. I used the Simply Shredded hash browns from the frigerator section. Worked perfect!! Before flipping I cut into sections for easy flipping and serving. Read More
(12)
Rating: 4 stars
12/08/2003
Very good but kinda messy to make...esspecially when trying to "crisp" the other side (tried sliding it onto a plate so that I may easier invert it back into the pan but some of it stuck and got clumpy). I used a combo of Swiss and cheddar cheese. The appearance was the only minor detraction - still very good! Thanks Bob! Read More
(10)
Rating: 5 stars
07/19/2010
This is great. I used two pounds of the pre shredded potatoes that you can get in the refrigerated section at the grocery store to save some time. I added some diced onion garlic powder and a little leftover crumbled bacon that I had. Read More
(9)
Rating: 4 stars
06/27/2008
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. Read More
(6)