🧀 Rösti with Gruyère

Name: Rösti with Gruyère
Total time: 45 min
Yield: 2
Cuisine: Switzerland · Fribourg
Ingredients: 800 g waxy potatoes; 100 g Gruyère, grated; 30 g butter; 1 tsp salt; Black pepper to taste

Origin: Switzerland · Fribourg

525kcal

per serving · 250 g

210kcal

per 100 g

20 gProtein8 g / 100 g

30 gFat12 g / 100 g

42 gCarbs17 g / 100 g

This version of rösti is topped with Gruyère, the firm Swiss cheese with a nutty, slightly salty flavour. The cheese melts into the golden potato crust, giving a rich, savoury bite. It is eaten as a main dish in Swiss mountain restaurants, usually with a salad or pickles.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not veganbecause of: gruyère cheese, butter

Contains dairybecause of: gruyère cheese, butter

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

potatogruyère cheesebutter

Recipe

2 servings45 min

Ingredients

800 g waxy potatoes
100 g Gruyère, grated
30 g butter
1 tsp salt
Black pepper to taste

Method

Boil the potatoes in their skins for 10 minutes, cool completely (ideally overnight), then peel and coarsely grate.
Season the grated potato with salt and pepper.
Melt half the butter in a 24 cm non-stick pan over medium heat, add the potato and press into a flat cake.
Cook 12–15 minutes until golden underneath, flip with the help of a plate, add the remaining butter and cook another 10–12 minutes.
Scatter the cheese over the top, cover and leave 2–3 minutes until melted.

How to make it lighter

1 tbsp butter ≈ 100 kcal — use a non-stick pan and brush on a thin layer instead of a generous knob.
Use 50 g of a well-aged Gruyère instead of 100 g — a stronger cheese gives the same flavour with less.
Pair it with a big green salad and keep the rösti portion to about 200 g.

History

Rösti is traditionally linked to the canton of Bern, where it is often said to have been a farmers' breakfast of grated potatoes fried in butter. It later became a Swiss national dish, and the 'Röstigraben' (rösti ditch) is a popular nickname for the cultural line between German- and French-speaking Switzerland.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →