Rösti from Uri, Zurich, Glarus and AppenzellTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: 35 minutes - be sure the potatoes are cooked!
Difficulty: Easy
Nutritional values
per 100 g
Energy:137.6 kcal
Proteins:5.1 g
Fats:8.5 g
Carbohydrate:10.7 g
Fibers:1.4 g
Sugar:1.2 g
Cholesterol:25 mg
Sodium:168.7 mg
Calcium:121.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1000
g
unpeeled potatoes
2
ml
salt
90
ml
melted butter
300
g
cheese
3
onions
250
ml
light coffee
METHOD
Rösti from Uri
- peel the boiled potatoes; grate them with a large-holed rösti grater;
- melt the butter in a skillet; sauté the onions without browning them;
- add the potatoes and a pinch of salt; sauté over high heat until nicely browned;
- cover with the serving platter turned upside down and cook for 20 minutes;
- add the cheese; once it begins to melt; pour on the coffee - this makes the rösti juicy and adds a nice color;
- reform the potatoes and flatten into a cake; cook for a few minutes to form a nice crust;
- turn the rösti out onto a platter and serve immediately.
Rösti Zurich-style, with onion and cumin
- at the end of the cooking time, add a finely chopped onion and a pinch of cumin.
Rösti from Glarus, with Schabziger cheese
- add 3 tbsp. grated schabziger cheese at the same time as the cheese in the Uri version - careful, this cheese is salty!
Rösti from Appenzell, with pasta, bacon and Appenzell cheese
- sauté the potatoes in two batches with cooked cornetti pasta and a handful of bacon bits;
- at the end of the cooking time, cover with thin slices of Appenzell cheese; cover and let melt for a few moments;
- slide out onto a serving platter and serve immediately.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
