Swiss Rösti with Cheese

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By: Andrew Chase

Rösti, a crispy fried-potato cake, is a national dish of the German-speaking part of Switzerland and is served plain as a side dish for almost anything. With additions such as cheese, ham or speck (bacon), it makes an excellent main dish. Traditionally, rosti is prepared with boiled potatoes from the previous day; it's best to use slightly undercooked ones. If you boil potatoes the same day, refrigerate them until cooled. Cheese rösti is delicious with poached eggs and a green salad.

Ingredients

2 lbs (1 kg) potato

1 small onion, chopped

3/4 tsp (4 mL) salt

1/2 tsp (2 mL) pepper

3 tbsp (45 mL) butter

2 cups (500 mL) shredded Gruyère or Appenzeller cheese

4 poached eggs (optional)

Preparation

Boil unpeeled potatoes until tender but firm, 10 to 20 minutes (about 5 minutes less than for eating). Let cool; refrigerate, unwrapped, overnight.

Skin and grate potatoes coarsely; mix with onion, salt and pepper. In large cast-iron or nonstick skillet, melt 2 tbsp (30 mL) of the butter over medium heat; add potato mixture and press down firmly with spatula. Cook until bottom is well browned, 10 to 12 minutes. Place plate upside down on top of rösti. Holding plate with palm of one hand and handle of skillet in other hand, carefully flip rösti onto plate.

Add remaining butter to skillet. Carefully slip rösti into skillet so uncooked side is on bottom; cook until bottom is light golden, about 6 minutes. Sprinkle with cheese; cook until melted, 2 to 3 minutes. Using spatula, fold in half. Invert onto plate and cut into 4 wedges. Top each with poached egg (if using).

Serving(s): 4 servings

Nutritional Information
Per each serving of 4
Calories	467
Protein	20 g
Fat (total)	27 g
Sat. Fat	16 g
Carbohydrate	37 g
Fibre	3 g
Cholesterol	89 mg
Sodium	715 mg
Calcium	53 % RDI
Iron	6 % RDI
Vitamin A	25 % RDI
Vitamin C	38 % RDI
Folate	12 % RDI

Also in this menu:

3 fall favourites

Source

Homemakers Magazine: October 2004

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