Rösti, a Swiss national dish

When I think of Swiss food, I mostly think of cheese – like cheese fondue and raclette and the Swiss cheese as such. Another thing is chocolate, it has a long tradition there as well. Also there are a lot of cakes that are typical for Switzerland, such as the “Zug Kirsch cake” (contains a lot of cherry schnapps, Audrey Hepburn used to love it) or the “Rüeblitorte” (basically a carrot cake).

So where was I supposed to start when I saw Tomateninsels blog event the other day? She is currently on a “vegetarian world tour” on her blog, presenting vegetarian recipes from a different country every month. February is all about Switzerland over at the Tomateninsel.

Vegetarische Weltreise - Schweiz

Obviously the rösti is a Swiss national dish as well – and it consists of potatoes, our Veggie of the Month! It just has to be my dish for Tomateninsel’s Switzerland month. So let’s get right into it!

 

Rösti 1

 

Rösti 2

 

Rösti 3

 

Rösti 4

 

Valais style Rösti

What you need:
700g potatoes
2 tbsp clarified butter
salt
pepper
8 slices Raclette cheese
salt
pepper

What you do:
Parboil the potatoes in salted water for 20 minutes. Rinse with cold water, allow to cool a few minutes, then peel the potatoes and let them cool completely before moving on to the next step.

Coarsely grate the potatoes into a big bowl.

Heat 1 tbsp of clarified butter in a skillet over medium heat. Add the potatoes, spread them to cover the skillet’s bottom, slightly pressing with a spatula. Season with salt an pepper. Let it cook for ten minutes.

After 10 minutes, place a lid of a pan large enough to cover the rösti on top of the skillet and turn it around, so that the rösti sits on the lid.

Add 1 tbsp if clarified butter to the pan. When hot, carefully slide the rösti, cooked side up, back into the skillet (depending on the angle, securing the top end with a spatula to keep the rösti from flipping over). Cook for another 10 minutes. Divide the rösti in four pieces using a spatula. Place two slices of Raclette cheese on top of each piece, let it melt a little, then serve.

Tip!

Parboil the potatoes the day before you plan to cook a rösti. That way, you have cooled potatoes when you want to start making dinner.

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