Rösti Potato Cake with Gruyère
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-inspired vegetarian recipe, ready in about 55 minutes, layers waxy potatoes, Gruyère cheese, grated, 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 "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.
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Peel the cold parboiled potatoes and coarsely grate them into a large bowl using the large holes of a box grater.
- Step 3: Grate the onion into the potatoes. Season generously with salt and pepper and toss gently to combine without compressing the potato shreds.
- Step 4: Heat 2 tablespoons of clarified butter in a 24cm heavy-bottomed skillet over medium heat until shimmering.
- 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.
- 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.
- 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.
- Step 8: Slide onto a cutting board, scatter with fresh chives, and serve immediately with sour cream on the side.
Frequently asked questions
How long does Rösti Potato Cake with Gruyère take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Rösti Potato Cake with Gruyère?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Rösti Potato Cake with Gruyère?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rösti Potato Cake with Gruyère for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rösti Potato Cake with Gruyère vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
