Entree: Switzerland – Italian Swiss / Ticino – Rösti con Formaggio (Swiss-style grated potato cake finished with melted alpine cheese)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 lb (900 g) starchy potatoes (Yukon Gold or russet)
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 large egg, beaten, about 50 g
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or sunflower)
- 8 oz (225 g) alpine melting cheese (fontina, raclette, or similar), grated
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley or chives, chopped (optional)

Instructions

1. Place whole potatoes in a pot, cover with cold salted water, bring to a simmer and cook until just tender when pierced, about 10–12 minutes. Drain and cool completely (ideally refrigerate until cold), then peel.
2. Grate the cooled potatoes on the coarse side of a box grater into a large bowl. Squeeze gently in a clean kitchen towel to remove excess moisture, keeping some starchy binding.
3. Add the finely chopped onion, beaten egg, salt, and pepper to the grated potatoes and mix to combine.
4. Heat 1 tbsp butter and 1 tbsp oil in a 10–12 inch (25–30 cm) ovenproof skillet over medium heat. Add the potato mixture and press down firmly with a spatula into an even disk about 3/4–1 inch (2–2.5 cm) thick.
5. Cook on the stovetop until the underside is deep golden brown and crisp, about 10–12 minutes. Reduce heat if browning too quickly.
6. Carefully invert the rösti onto a large plate, add remaining 2 tbsp butter and 1 tbsp oil to the skillet, then slide the rösti back into the skillet to brown the second side, about 8–10 minutes.
7. When the rösti is mostly cooked through, sprinkle the grated alpine cheese evenly over the top and transfer the skillet to a preheated oven at 400°F (200°C) for 5–7 minutes, or until the cheese is melted and bubbling.
8. Remove from oven, let rest 2 minutes, sprinkle with chopped parsley or chives if using, then cut into wedges and serve hot.