Canadian Living's Rösti With Gruyère Cheese Recipe

A traditional Swiss rösti is prepared with the previous day’s boiled potatoes; it’s best to use slightly undercooked ones. If you boil potatoes the same day, refrigerate them until they’re cool for easy grating.


1 lb (450 g) potatoes (unpeeled) and scrubbed

Half onion, finely chopped

1/2 tsp salt

1/4 tsp pepper

2 tbsp butter

1 cup shredded Gruyère cheese (about 4 oz/115 g)


In saucepan of boiling salted water, cook potatoes, covered, until tender but still a little firm.

Drain and let cool. Refrigerate, uncovered, for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Peel potatoes; coarsely grate into bowl.

Mix in onion, salt and pepper.

In cast-iron or nonstick skillet, melt two-thirds of the butter over medium heat; press potato mixture into pan to cover bottom.

Cook until bottom is well browned, 10 to 12 minutes. Invert plate over rösti; carefully flip rösti onto plate.

Add remaining butter to skillet. Slip rösti back into skillet, uncooked side down; cook until bottom is light golden, about six minutes. Slide onto plate; cut into halves or quarters.

Top with Gruyère cheese.

Makes 2 to 4 servings.

Recipe from Canadian Living's The International Collection: Home-Cooked Meals From Around The World.