Rösti is one of Switzerland’s most inviting specialties: shredded potatoes cooked until crisp and bronzed on the outside while remaining soft within. It can be a breakfast, a hearty supper or a supporting dish beside a savory main.
The preparation is deliberately uncomplicated. Firm yellow potatoes provide the right balance of starch and structure, while butter and olive oil encourage an even, flavorful crust. Thyme adds a quiet herbal note; Gruyère and spring onions finish the pancake with richness and freshness.
A flexible Swiss classic
Rösti began as a substantial morning dish in the Bernese countryside and gradually found its way onto tables throughout Switzerland. Today, cooks adapt it with cheese, onions, peppers, herbs or small pieces of cured meat. The method stays the same: cook the potato mixture patiently, shape it into one compact cake and turn it only when the first side is properly browned.
For the cleanest result, boil the potatoes in their skins until just tender, cool them completely and grate them before frying. Steaming also works. Raw potatoes can be used, but they release more moisture and require closer attention in the pan.
Swiss rösti with Gruyère
A crisp potato pancake finished with melted cheese and spring onions.
Ingredients
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1½ pounds yellow or golden potatoes, boiled until just tender, peeled and grated
- ¾ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon ground white pepper
- ⅓ cup grated Gruyère cheese
- 2 spring onions, whites and 1 inch of greens sliced
Method
- Heat 1 tablespoon of butter and the olive oil in a large nonstick frying pan over medium-high heat. Toss the grated potatoes with thyme, salt and pepper.
- Add the potatoes to the pan and sauté for 1 to 2 minutes, coating them with the fat.
- Shape the mixture into a thick, even pancake. Cook for 10 to 15 minutes, until the underside is deeply golden.
- Place a flat plate over the pan and carefully invert the rösti onto it. Add the remaining butter if needed, then slide the pancake back into the pan with the uncooked side down.
- Cook for another 10 to 15 minutes. Dot butter around the edge during the final minutes so it melts into the crust.
- Invert the finished rösti onto a serving platter. Scatter with Gruyère and spring onions, then serve immediately.
Make it your own
Serve the rösti as a centerpiece with a crisp salad, or pair it with a creamy entrée. Sautéed mushrooms, roasted peppers and wilted greens all work well. Whatever the variation, bring the pancake to the table while the edges are still audibly crisp.