Rösti with Borgonzola Cheese Rösti with Borgonzola Cheese

Author: Canadian Living

The 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 cooled. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2010



In saucepan of boiling salted water, cover and cook unpeeled potatoes until tender but still a little firm. Drain and let cool. Refrigerate, unwrapped, for at least 12 hours or 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 onto 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 6 minutes. Slide onto plate; cut into halves or quarters. Top with cheese.

Nutritional facts Per each of 4 servings: about

  • Sodium 712 mg
  • Protein 8 g
  • Calories 231.0
  • Total fat 17 g
  • Potassium 392 mg
  • Cholesterol 54 mg
  • Saturated fat 11 g
  • Total carbohydrate 20 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 7.0
  • Vitamin A 6.0
  • Vitamin C 20.0
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Rösti with Borgonzola Cheese