Recipe: Rösti With gruyère cheese
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), scrubbed
- Half onion, finely chopped
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp butter
- 1 cup shredded Gruyère cheese (about 4 oz/115 g)
1 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.)
2 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 rosti; carefully flip rosti onto plate.
3 Add remaining butter to skillet. Slip rosti back into skillet, uncooked side down; cook until bottom is light golden, about 6 minutes. Slide onto plate; cut into halves or quarters. Top with Gruyere cheese.
Makes 2 to 4 servings.
Nutrional information per each of 4 servings: about 243 cal, 10 g pro, 15 g total fat (9 g sat. fat), 19 g carb, 2 g fibre, 45 mg chol, 624 mg sodium, 371 mg potassium. % RDI: 26% calcium, 3% iron, 13% vit A, 20% vit C, 6% folate.
Also, try these...
Asparagus and smoked salmon quiche
Warm potato salad
Golden potato latkes
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Excerpted from Canadian Living: The International Collection by The Canadian Living Test Kitchen. Copyright © 2011 by Transcontinental Books. Copyright © 2011 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved.