🧀 Rösti with Tomme Vaudoise

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

Origin: Switzerland · Vaud

525kcal

per serving · 250 g

210kcal

per 100 g

18 gProtein7 g / 100 g

32 gFat13 g / 100 g

40 gCarbs16 g / 100 g

Rösti with Tomme Vaudoise pairs the crispy Swiss potato cake with a small soft-ripened cheese from the canton of Vaud. The tomme melts into a creamy, mild layer over the golden crust. It is served hot as a comforting main dish, often with a crisp green salad.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

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

Not veganbecause of: tomme vaudoise cheese, butter

Contains dairybecause of: tomme vaudoise cheese, butter

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

potatotomme vaudoise cheesebutter

Recipe

2 servings45 min

Ingredients

800 g waxy potatoes
100 g Tomme Vaudoise, sliced
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.
Lay the cheese slices 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 Tomme Vaudoise instead of 100 g — one small cheese spread thinly still gives a creamy layer.
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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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 →