Alpine Rösti with Melted Gruyère and Chives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy, golden potato cakes topped with a bubbling layer of nutty Gruyère cheese and fresh chives, finished with a drizzle of alpine butter. This Swiss-inspired vegetarian recipe, ready in about 35 minutes, pairs Potatoes, Gruyère Cheese, Butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Swiss cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Peel the potatoes and grate them using the fine side of a box grater. Place the grated potatoes in a large bowl and add the salt.
  2. Step 2: Let the potatoes sit for 10 minutes to release some moisture, then squeeze out excess liquid using a clean kitchen towel or cheesecloth.
  3. Step 3: In a non-stick skillet over medium heat, melt 10 g of butter. Spread the potato mixture evenly into the pan, pressing it down firmly with a spatula to form a compact cake.
  4. Step 4: Cook undisturbed for about 8-10 minutes until the bottom is deep golden brown and crisp. Flip the rösti carefully and cook for another 8 minutes until browned on both sides.
  5. Step 5: In the last 2 minutes of cooking on the second side, sprinkle the chopped Gruyère cheese and half of the chives over the top. Allow the cheese to melt and bubble slightly.
  6. Step 6: Remove from heat, transfer to a plate, and top with the remaining chives and a small pat of butter. Serve warm.

Related recipes