Cheese potatoes rösti recipe is the perfect fusion of creamy, savory, and crispy goodness. A beloved dish in Swiss cuisine, rösti is traditionally a simple potato pancake, but this version takes it up a notch with rich Chalet Swiss cheese, smoky bacon, and fresh green onions. Perfect for brunch, a cozy dinner accompaniment, or a festive holiday dish, this cheesy rösti is sure to earn a spot as a family favorite. In this post, you’ll learn how to master this crispy potato delight step by step, with tips and variations to make it your own.
Why You’ll Love This Cheese Potatoes Rösti Recipe
There’s something incredibly satisfying about a dish that’s crispy on the outside and cheesy-soft on the inside. This rösti delivers all that and more. The combination of hand-shredded russet potatoes with nutty, buttery Chalet Swiss cheese creates a melt-in-your-mouth experience. Bacon adds smoky depth, while green onions bring a fresh bite. It’s the kind of recipe that feels gourmet but is surprisingly easy to make. Serve it up with sour cream for a finishing touch that elevates each bite.
Ingredients
- 1 ½ pounds russet potatoes
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 ounces Chalet Swiss cheese, shredded (about 1 ½ cups)
- 8 green onions, chopped
- 6 thick-cut bacon strips, cooked and crumbled
- 4 tablespoons olive oil, divided
- Additional cooked, crumbled bacon and chopped green onions (for garnish)
- Sour cream (for serving)
Step-by-Step: How to Make Cheese Potatoes Rösti Recipe
- Boil the Potatoes: Place whole russet potatoes into a large saucepan and cover with water. Bring to a boil, then reduce the heat to medium. Cook uncovered for 20–22 minutes or until just tender. Drain the potatoes and allow them to cool completely. Once cooled, peel and transfer to a large bowl. Cover and refrigerate overnight to firm up the texture.
- Shred and Mix: The next day, shred the chilled potatoes into a large bowl. Add flour, salt, and pepper and toss gently. Fold in the shredded Swiss cheese, chopped green onions, and crumbled bacon until well combined.
- Cook the First Side: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the potato mixture, pressing it down into an even layer with a spatula. Place a lid on the skillet and let it cook for 8 to 12 minutes, or until the underside turns beautifully golden and crisp. Use a spatula to gently loosen the sides and bottom of the rösti.
- Flip and Finish: Place a large plate over the skillet, carefully flip the rösti onto the plate, and slide it back into the skillet with the remaining 2 tablespoons of olive oil. Cover again and cook for another 8–12 minutes until the second side is golden brown and crisp. Once done, transfer to a serving plate.
- Garnish and Serve: Sprinkle the top with extra bacon and green onions. Serve hot with a generous dollop of sour cream.
Helpful Tips
- Use day-old potatoes: Cooking the potatoes a day ahead and refrigerating them overnight gives them a firmer texture, making them easier to shred and crisp up in the pan.
- Don’t skip the cover: Covering the pan while cooking helps steam the inside of the rösti so it stays tender while the outside becomes golden and crispy.
- Choose the right skillet: A non-stick or well-seasoned cast iron skillet makes flipping the rösti much easier and ensures even browning.
- Let it rest: Give the rösti a minute or two after removing from the skillet before slicing—it helps keep the crispy layers intact.
Substitutions and Variations
- Cheese Swap: If Chalet Swiss cheese isn’t available, you can use Emmental or Gruyère for similar nutty flavor.
- Add Veggies: Try folding in grated zucchini (well-drained) or finely chopped bell peppers for extra color and flavor.
- Go meatless: Skip the bacon and add sautéed mushrooms for an earthy, vegetarian-friendly version.
- Herb it up: Fresh herbs like chives, thyme, or parsley add an aromatic twist to the dish.
Storage Instructions
Leftovers? No problem! Swiss cheese rösti stores well:
- Refrigerator: Wrap leftovers in foil or place in an airtight container and refrigerate for up to 3 days.
- Freezer: For longer storage, freeze in individual portions for up to 1 month. Wrap tightly to prevent freezer burn.
- Reheating: Reheat in a skillet over medium heat or in the oven at 375°F until crispy again. Avoid microwaving—it softens the crisp edges.
Nutritional Information
Per serving (approximate values, assuming 6 servings):
- Calories: 340
- Protein: 12g
- Carbohydrates: 25g
- Fat: 22g
- Fiber: 2g
- Sugar: 2g
- Sodium: 420mg
Note: Nutritional values will vary depending on specific brands and ingredients used.
Serving Suggestions
- Brunch Star: Pair with eggs (fried or poached) and fresh fruit for a hearty weekend brunch.
- Dinner Side: Serve alongside grilled chicken, sausage, or roasted vegetables for a satisfying dinner.
- Party Favorite: Cut into wedges and serve as an appetizer with a sour cream and chive dip.
Frequently Asked Questions About Cheese Potatoes Rösti Recipe
Can I make rösti without refrigerating the potatoes overnight?
You can, but the texture may be softer and less crisp. Chilling helps the potatoes firm up for better shredding and cooking.
What type of potato works best for rösti?
Russet potatoes are ideal because of their high starch content. They crisp up nicely and hold their shape.
Do I need to peel the potatoes?
Yes, for this recipe, peeling helps achieve a smooth texture and even browning.
How do I keep the rösti from falling apart when flipping?
Be sure to cook it long enough on the first side so it sets. Use a large plate or flat lid for flipping, and slide it gently back into the skillet.
Can I bake rösti instead of frying?
Yes, press the mixture into a greased baking dish and bake at 400°F for 25–30 minutes or until golden and crispy on top.
Final Thoughts
Thank you so much for stopping by to try this delicious cheese potatoes rösti recipe. It’s one of those comforting dishes that never fails to impress with its golden crust, cheesy interior, and bold flavors from bacon and onions. I absolutely love how easy it is to prepare yet how gourmet it tastes. Whether you’re cooking for family, entertaining guests, or simply treating yourself, this rösti is sure to bring warmth to your table. I hope you enjoy every crispy, cheesy bite—and come back for more tasty inspiration. Happy cooking, and thank you for being part of this food-loving community!
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Cheese Potatoes Rösti Recipe
- Total Time: 45 minutes (plus chill)
- Yield: 6 servings 1x
Description
Cheese Potatoes Rösti Recipe is a golden, crispy skillet dish made with buttery Swiss cheese, bacon, and green onions. This easy potato recipe is perfect for brunch, dinner, or as a holiday side. Save it now and serve it hot with sour cream!
Ingredients
1 ½ pounds russet potatoes
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
6 ounces Chalet Swiss cheese, shredded (1 ½ cups)
8 green onions, chopped
6 thick-cut bacon strips, cooked and crumbled
4 tablespoons olive oil, divided
Additional bacon and green onions, for garnish
Sour cream, for serving
Instructions
- Boil the Potatoes: Place whole russet potatoes into a large saucepan and cover with water. Bring to a boil, then reduce the heat to medium. Cook uncovered for 20–22 minutes or until just tender. Drain the potatoes and allow them to cool completely. Once cooled, peel and transfer to a large bowl. Cover and refrigerate overnight to firm up the texture.
- Shred and Mix: The next day, shred the chilled potatoes into a large bowl. Add flour, salt, and pepper and toss gently. Fold in the shredded Swiss cheese, chopped green onions, and crumbled bacon until well combined.
- Cook the First Side: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the potato mixture, pressing it down into an even layer with a spatula. Place a lid on the skillet and let it cook for 8 to 12 minutes, or until the underside turns beautifully golden and crisp. Use a spatula to gently loosen the sides and bottom of the rösti.
- Flip and Finish: Place a large plate over the skillet, carefully flip the rösti onto the plate, and slide it back into the skillet with the remaining 2 tablespoons of olive oil. Cover again and cook for another 8–12 minutes until the second side is golden brown and crisp. Once done, transfer to a serving plate.
- Garnish and Serve: Sprinkle the top with extra bacon and green onions. Serve hot with a generous dollop of sour cream.
Notes
Chilling the potatoes overnight helps them shred cleanly and crisp up better.
Use a non-stick or well-seasoned cast iron skillet for best results.
To make it vegetarian, skip the bacon and use sautéed mushrooms or more green onions.
This rösti also works great baked in a 400°F oven for a hands-off approach.
- Prep Time: 20 minutes (plus overnight chill)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Swiss