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One of the most well known Swiss recipes, the "rosti" potatoes, used to be only a heavier breakfast for the farmers in Bern. Today, everybody in Switzerland considers this dish to be one of the traditional recipes, with multiple variations of the original recipe.
The common element for every "Rosti" are the scraped-away potatoes, tempered in butter. Based on the regional preferences, several ingredients have been added: ham, cheese, onion, apples or herbs and fresh vegetables.
The "Gruyere cheese Rosti" is very tasty and is specific to the mountains area of Gruyere where the most well-known Swiss cheese is produced - the main ingredient of the Swiss fondue.
Ingredients:
-8 medium potatoes
-butter
-100ml liquid sour cream
-250g Gruyere cheese (you can use also some other cheese or yellow cheese)
-salt, pepper
Scrape the potatoes. Heat up a spoon of butter.
Temper the potatoes until they're almost done and become sticky as a pancake.
You can leave them like that, or you can fry them like a big pancake, this being the simple recipe.
The cheese version includes the parching of the potatoes. Put the butter-tempered potatoes in a pan anointed with butter. Sprinkle them with a bit of sour cream.
Cover them with scraped-away Gruyere cheese.
Bake them in the oven at 200 degrees until the cheese melts and is nicely parched.
When you serve them, you can place the tray directly on a metal support with candles to maintain the dish hot and the cheese melted.
The "Rosti" potatoes are definitely not suited for a diet, but after a cold winter day, they go perfectly with white wine.
Bon Apetit!
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