Cheeserosti Recipes

ROSTI POTATOES

Steps:

• Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel; squeeze out liquid. Place in a medium bowl; toss with salt and pepper.
• Heat half the butter in a 9- or 10-inch ovenproof nonstick saute pan over medium-low heat. Spread potatoes in pan evenly; press down with a spatula to flatten cake. Cook until bottom is golden and turning crisp, about 18 minutes.
• Remove pan from heat. Invert cake onto a plate; slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.
• Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.

CHEESE ROSTI (ROSCHTI)

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.

ROSTI

Steps:

• Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
• The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
• For the first Rosti:
• Preheat the oven to 200 degrees F.
• Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
• For the second Rosti:
• Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.

CHEESE ROSTI

Steps:

• 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.
• 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.

RöSTI

Steps:

• Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for about 30 minutes or until tender. Drain them and set aside to cool for about 10 minutes. Peel the potatoes, then refrigerate them until chilled, for at least 1 hour. Lastly, grate them using the large holes on a cheese grater; reserve on the side.
• Heat lard or butter and oil in a nonstick skillet over medium-low heat. When melted, add potatoes, sprinkle with salt, and mix well, coating the potatoes with fat. Then, gently press the potatoes using a spatula, molding them to fit the skillet. Cook, occasionally shaking, until edges are golden brown and crisp, about 20 minutes.
• When one side is done, cover the skillet with a large plate and invert the rösti over onto it, then slide it back into the skillet to cook the other side of the fritter. Fry until golden brown, about 20 minutes. Lastly, transfer onto a cutting board, sprinkle with salt, and cut into wedges to serve.

CHEESE ROSTI

Steps:

• 1. Peel and shred the potatoes. Heat butter in a skillet, add potatoes, diced bacon (or onion) and sprinkle with salt.
• 2. When a crust begins to form on the bottom, turn the rosti, top with gruyere cheese and press down. Cover tightly so that the cheese will melt nicely and cook until golden brown.
• 3. Turn rosti onto a plate. Serve with fried sausage and browned onion rings.

CHEESE ROSTI

Steps:

• 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.
• 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.

CHEESE ROSTI

Steps:

• Peel and shred potatoes.
• Heat butter in skillet, add potatoes, diced bacon and or onions and sprinkle with salt.
• When a crust begins to form on the bottom, turn the rosti, top with cheese slices and press down.
• Cover tightly so that the cheese will melt nicely and cook until golden brown.
• Serve on a plate.

ROSTI

Steps:

• Peel and grate potatoes. Squeeze out the excess water.
• Add garlic, onion, salt and pepper.
• Heat 2 tbsp oil in a frying pan and tip the potato mixture into the pan. Flatten with a spatula to form a 'pancake'.
• Cook over a low heat until the bottom is well-browned. Carefully slide it onto a plate using a spatula, then heat a little more oil in the pan and quickly flip the pancake back into the pan onto the uncooked side. (Non-stick re-usable baking parchment is handy!)
• Cook until the other side is well browned.