Cheese Rosti Roschti Recipes

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CHEESE ROSTI



Cheese Rosti image

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

Provided by Bob

Categories     World Cuisine Recipes     European     Swiss

Time 35m

Yield 6

Number Of Ingredients 6

6 large potatoes
6 tablespoons butter
8 ounces Swiss cheese, grated
salt to taste
ground black pepper to taste
2 tablespoons hot water

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.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 68.5 g, Cholesterol 65.3 mg, Fat 22.4 g, Fiber 6 g, Protein 16 g, SaturatedFat 14.1 g, Sodium 171.1 mg, Sugar 3.3 g

CHEESE ROSTI



Cheese Rosti image

Make and share this Cheese Rosti recipe from Food.com.

Provided by Linky

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

6 large potatoes
6 tablespoons butter
8 ounces swiss cheese, grated
salt
ground black pepper
2 tablespoons hot water

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.

Nutrition Facts : Calories 529.8, Fat 22.4, SaturatedFat 14.1, Cholesterol 65.4, Sodium 196.4, Carbohydrate 66.5, Fiber 8.1, Sugar 3.4, Protein 17.8

CHEESE ROSTI (ROSCHTI)



Cheese Rosti (Roschti) image

Rosti is considered by some to be the national dish of Switzerland. This is one of many variations. The potato cake doesn't hold together very well. That's ok. Just so long as the little potato strips maintain their integrity. You don't want to end up with mashed potatoes. The object is to make a large potato cake that is light brown and crisp on the outside with soft distinct potato strips on the inside (think big hash brown).

Provided by Leland Walker

Categories     Potato Side Dishes

Time 9h10m

Yield 6

Number Of Ingredients 8

6 large potatoes, peeled and cubed
2 (14.5 ounce) cans chicken broth
3 tablespoons olive oil
3 tablespoons butter
1 large onion, diced
1 cup sliced mushrooms
salt and ground black pepper to taste
8 ounces grated Swiss cheese

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.

Nutrition Facts : Calories 560 calories, Carbohydrate 69.8 g, Cholesterol 53.1 mg, Fat 23.7 g, Fiber 8.7 g, Protein 18.9 g, SaturatedFat 11.4 g, Sodium 743.2 mg, Sugar 5.2 g

GOAT'S CHEESE & BACON ROSTI



Goat's cheese & bacon rosti image

Adding goat's cheese and bacon to the traditional Swiss dish of rosti transforms it into a simple, warming supper

Provided by Mary Cadogan

Categories     Main course, Supper

Time 45m

Number Of Ingredients 5

1kg medium-sized floury potato , such as Desirée or Maris Piper
1 onion , finely chopped
100g lardon (diced bacon)
8 fresh sage leaves
100g firm goat's cheese , such as chèvre blanc or Capricorn

Steps:

  • Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.
  • Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.
  • Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.
  • Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat's cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.
  • Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.

Nutrition Facts : Calories 438 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.72 milligram of sodium

SWISS POTATO PANCAKE



Swiss Potato Pancake image

This is the classic Swiss mountain dish called Rosti. The big potato pancake is cut into wedges and usually served with bratwurst, but I have also prepared this cheese potato dish as a meatless main course. We love the nutty flavor that the Gruyere cheese provides.-Sue A. Jurack

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

2 tablespoons butter, divided
2 tablespoons canola oil, divided
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1-1/2 cups shredded Gruyere or Swiss cheese
Minced fresh parsley

Steps:

  • In a large nonstick skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Spread half of the potatoes in an even layer in skillet. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with cheese, then top with remaining potatoes. Season with remaining salt and pepper. Press mixture gently into skillet. Cook for about 7 minutes or until bottom is browned. , Remove from the heat. Loosen pancake from sides of skillet. Invert pancake onto a plate. Return skillet to heat and heat remaining butter and oil. Slide potato pancake brown side up into skillet. Cook about 7 minutes longer or until bottom is browned and cheese is melted. Slide onto a plate. Sprinkle with parsley and cut into wedges.

Nutrition Facts :

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