Rosti with Bacon and Gruyere

This is a pretty simple recipe. The Swiss or the Swedes call it a Rosti. I think here in America we call it a cheesy hash brown…a big cheesy hash brown.

We made it the other night from a vegetarian cookbook. This recipe is pretty similar. I looked up a couple while trying to find this one. Some suggest you make individual patties. Others say you should mix all off the ingredients together and make one big cake in a frying pan and flip it over using a plate to cook it on both sides.  We also shredded the cheese instead of using slices.  Our vegetarian cookbook had a yogurt sauce made from 2 tbs of plain yogurt and sour cream along with some scallions.  Slice it into wedges and then add a dollop of sauce with a few of the leftover chopped scallions. If you wanted to go veggie you could omit the bacon.


2 lb potatoes, boiled in their skins

1½ tablespoons butter

½ cups diced bacon and /or sliced onion

2 oz sliced Gruyere (5-6 slices)


Peel and shred potatoes. Heat butter in skillet, add potatoes, diced bacon and or onions and sprinkle with salt. When a crust begins to form on the bottom, turn the rosti, top with cheese slices and press down. Cover tightly so that the cheese will melt nicely and bake until golden brown.

Serve on a plate. Cheese rosti goes especially well with fried sausage (bratwurst) and browned onion rings. Such a hearty cheese rosti can make a meal of its own, however, if served with a lot of green salad and wine or beer, or if you prefer, cafe au lait. This is especially popular in Bern Switzerland but other Cantons where cheese making occurs also have their own versions.



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