Rösti Potato Cake with Gruyère

By AislePrompt Editorial · Published 2026-09-16 · Updated 2026-09-16

A golden, crispy Swiss potato cake made with grated waxy potatoes and melted Gruyère cheese on top. This classic Alpine dish is pan-fried until perfectly crunchy on the outside and tender within. This Swiss vegetarian recipe, ready in about 55 minutes, layers waxy potatoes, Gruyère cheese, grated, and clarified butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" 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.

Ingredients

• 900g waxy potatoes
• 120g Gruyère cheese, grated
• 4 tablespoons clarified butter
• 1 medium yellow onion, finely grated
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, chopped
• 4 tablespoons sour cream

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying GuideThat guide’s top pick: All-Clad HA1 Hard Anodized 10- and 12-Inch Fry Pan Set on Amazon → (affiliate link)

Instructions

1. Step 1: Boil the potatoes in their skins for 15 minutes until just partially cooked but still firm in the center. Drain and let cool completely, then refrigerate for at least 1 hour or overnight.
2. Step 2: Peel the cold parboiled potatoes and coarsely grate them into a large bowl using the large holes of a box grater.
3. Step 3: Grate the onion into the potatoes. Season generously with salt and pepper and toss gently to combine without compressing the potato shreds.
4. Step 4: Heat 2 tablespoons of clarified butter in a 24cm heavy-bottomed skillet over medium heat until shimmering.
5. Step 5: Add the potato mixture and press into an even cake with a spatula. Cook undisturbed for 10–12 minutes until the bottom is deep golden brown.
6. Step 6: Place a large plate over the skillet, invert the rösti onto the plate, then slide it back into the pan uncooked side down with the remaining clarified butter.
7. Step 7: Scatter the grated Gruyère evenly over the top. Continue cooking for 8–10 minutes until the underside is crisp and the cheese is fully melted.
8. Step 8: Slide onto a cutting board, scatter with fresh chives, and serve immediately with sour cream on the side.