My grandmother's best friend was Swiss and she made Rosti for Sunday brunch with regularity. I love it but most of my friends have never heard of Rosti until they try it at my house! It is like a thick hashbrown and onion pancake ... but so much better! The vinegar and yogurt impart a slight tang which balances the sweetness of the onions and swiss cheese. The rosemary is my addition and I believe it takes this comfort food type dish to a whole new level. Don't be surprised when it's requested over and over again! I am a vegetarian and Rosti and a salad or cup of soup makes a fabulous meal. This will serve 4 as an entree or 8 as a side dish ... for a big group I make 2 pans. Traditionally a Rosti is fried on both sides until crispy ... but I am not adept at flipping something this large.... I have tried, it always breaks .... so I bake mine instead ... which also saves on calories from less oil which I regard as a WIN!
Swiss Rosemary Rosti
1 hour 30 minutes
- 3 pounds medium idaho potatoes (about 5), parboiled until paring knife cuts into easily (about 15 minutes) then cooled and grated
- 1 pound yellow onion (1 large), slice thinly, cut slices in half to get shreds
- 2 tablespoons apple cider vinegar
- 1 teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon finely chopped fresh rosemary, about a 3 inch spring, leaves removed and chopped
- 1/2 cup grated swiss cheese, divided
- 2 tablespoons olive oil, plus more for pan
- 1/4 cup greek yogurt or sour cream
- 1 sprig fresh rosemary, optional, for garnish
- 1 tablespoon chopped parsely, optional, for garnish
Parboil the potatoes, allow to cool and grate no need to peel them unless you really want to!
Step two...while potatoes are boiling
Combine onions with vinegar, salt, pepper, and rosemary in a large bowl and allow them to marinate...stir occassionally. (about 3 times)
Add grated potatoes to onion mixture and combine well. Drizzle 2 T. of olive oil over the potatoes and toss to coat. Gently stir in 1/4 c. of the grated swiss cheese. Spread mixture in a well greased oven-proof skillet (I like cast iron .... a round cake pan will also work)
Bake the Rosti at 425 degrees F. for 45 minutes....then brush the top with olive oil and move to the top rack and bake 10 more minutes until top is golden brown.
Sprinkle remaining 1/4 c. shredded swiss cheese over the top and stick it back in the oven to melt cheese.... about 2 minutes. I like to serve Rosti rustically right in the cast iron skillet with another sprig of Rosemary on top for a garnish.....serve yogurt or sour cream on the side or if portioning out ... put a dollop of yogurt or sour cream on top and a sprinkle of parsley. Enjoy!