Step-by-Step Recipe for Traditional Swiss Rösti with Cheese
Are you craving a hearty, comforting dish that will transport your taste buds straight to the Alps? Rösti is a crispy Swiss potato pancake that’s simple to make and unbelievably tasty. It’s often served as a side dish, but with cheese added, it can easily be upgraded to a main course. In this blog, we’ll walk you through the step-by-step process of making Traditional Swiss Rösti with Cheese. Don’t worry, anyone can follow these instructions – no prior cooking skills needed!
A Brief History of Rösti
Rösti originated in Switzerland and was once considered the “farmer’s breakfast” in the Swiss German-speaking regions. It’s made with grated potatoes and fried until golden and crispy. Over time, Rösti became more widespread, and today, it’s a beloved Swiss dish enjoyed across the country. Adding cheese makes it even more delicious by infusing a rich, gooey flavor into the crispy potato pancake.
Ready to try it yourself? Let’s get cooking!
Ingredients
Here’s what you’ll need:
– 4 large potatoes (preferably waxy, like Yukon Gold or Red potatoes)
– 2 tablespoons butter
– 1-2 tablespoons vegetable oil
– 1/2 cup grated cheese (Emmental or Gruyère is traditional, but you can use your favorite cheese!)
– Salt and pepper to taste
Step-by-Step Recipe
Step 1: Prepare the Potatoes
Start by boiling the potatoes with their skins on. Don’t overcook them; you want them firm, not mushy. Boil them just long enough to make them easy to grate later – typically around 10–12 minutes.
After boiling, let the potatoes cool completely. This is an important step because if the potatoes are warm, they’ll grate into mush. Once they’re cool, peel off the skins using your hands or a knife.
Step 2: Grate the Potatoes
Using a box grater or food processor, grate the potatoes into long, thin shreds. The grated potatoes are the key to making rösti. If you are using a box grater, choose the large holes for the perfect texture.
Place the grated potatoes in a bowl and add a pinch of salt and pepper to enhance the flavor. Toss gently so the seasoning is evenly distributed.
Step 3: Heat the Pan
Take a heavy-bottomed frying pan or a non-stick skillet and place it over medium heat. Add one tablespoon of butter and one tablespoon of vegetable oil to the pan. The combination of butter and oil will help the Rösti crisp up without burning.
Swirl the pan slightly so the butter and oil cover the entire surface.
Step 4: Cook the Rösti
Once the pan is warm and the butter has melted, gently add the grated potatoes. Press them down lightly with a spatula to form an even layer, about 1 inch thick.
Cook the potatoes for 8–10 minutes, or until the bottom is golden and crispy. Resist the urge to poke and prod them too much; you want the potato layer to hold together.
Step 5: Add the Cheese
Now for the fun part – the cheese! Sprinkle the grated cheese evenly over the partly-cooked Rösti. Emmental or Gruyère works best because they melt beautifully and add a slightly nutty flavor. However, you can use cheddar or mozzarella if you prefer.
Once the cheese is added, fold the Rösti in half like an omelette (optional) or simply let the cheese melt while you continue cooking.
Step 6: Flip the Rösti
Here’s where it gets tricky, but don’t worry! To cook the other side, you’ll need to flip the Rösti. Place a large plate or flat lid over the pan, and quickly turn the pan upside down so the Rösti lands on the plate.
Add another small spoonful of butter and oil to the pan before sliding the Rösti back in, uncooked side down. Cook for another 6–8 minutes until both sides are golden and crispy.
Step 7: Serve and Enjoy
Once the Rösti is perfectly crispy on both sides, slide it onto a plate. Garnish with a sprinkle of fresh herbs like parsley or chives for an extra pop of flavor. Serve it hot and enjoy the cheesy, crispy goodness!
Rösti pairs beautifully with eggs, sausages, or a fresh green salad. You can also eat it on its own – it’s that delicious!
Tips for the Perfect Rösti
- Use Waxy Potatoes: These hold their shape better after cooking and give you the ideal texture for Rösti.
- Cool the Potatoes: Cooling the boiled potatoes helps them shred more easily and keeps them from clumping together.
- Be Patient: Let each side cook fully before flipping. This ensures the Rösti gets that signature crispy crust.
Why You’ll Love Rösti with Cheese
Rösti is one of those dishes that’s simple yet incredibly satisfying. The crispy potatoes and melted cheese create a perfect balance of texture and flavor. Plus, it’s versatile – you can enjoy it for breakfast, lunch, or dinner. Whether you’re recreating Swiss traditions or just trying something new, Rösti with cheese is guaranteed to become a family favorite.
So, grab your grater and frying pan, and give this traditional Swiss recipe a try. Your taste buds will thank you!
Have you made Rösti before? Let us know in the comments below how it turned out – or share your variations of this classic dish!
