Skip to main content New<> this month
Get the Allrecipes magazine

Cheese Rosti

Rated as 4.08 out of 5 Stars

"This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!"
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 531
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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


Per Serving: 531 calories; 22.4 68.5 16 65 171 Full nutrition

Explore more

Reviews

Read all reviews 34
  1. 38 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 us...

Most helpful
Most positive
Least positive
Newest

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...

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 an...

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. I...

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 t...

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 us...

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 cu...

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...

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...

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 wo...