Rösti in the pan

Potato Rösti was on the dinner table last night. We had this dish for the first time almost 30 years ago right after we moved to Wisconsin. Noel’s Swiss boss took us to the New Glarus Hotel Restaurant in the village of New Glarus, WI – Wisconsin’s Little Switzerland. There are many versions of rösti but this one is my adaptation of a recipe given to us by our dear friends, Michael and Linda.

Recipe:

2 lbs. potatoes (I used Colorado Rose potatoes from the garden)

1 cup shredded Fontina cheese

1 onion, thinly sliced (red or white)

1 cup sliced cremini mushrooms

Seasoned salt

4 T. Olive Oil, divided

2 T. Butter

½ tsp. salt, or to taste

Early in the morning or the day before, simmer the potatoes in their skins until barely cooked or slightly underdone – do not overcook. Drain the water and chill the potatoes in the refrigerator for at least an hour or overnight. When ready to make the rösti peel the potatoes and shred. Toss with 1 T. olive oil, ½ tsp. salt, divide mixture into two portions and set aside.

Using 1 T. olive oil sauté the sliced onion for 5 minutes then add the mushrooms and cook for another 5 minutes. Sprinkle with seasoned salt to taste and set this mixture aside.

When ready to cook the rösti preheat a 10” cast iron pan to medium low. Add 2 T. olive oil and 2 T. butter, making sure to swirl the grease up the sides of the pan. After butter is melted add one half of the shredded potatoes and press down evenly in the pan. Spread the cheese over the top of the potatoes followed by the onion mushroom mix. Add the second half of the shredded potatoes and again press down evenly. Run the spatula around the edge to shape the cake and pull the potatoes away from the edge of the pan. This will make it easier to remove from the pan when ready to turn it. Do not stir the potatoes, you want them to stick together.

Rösti Filling

Fry the first side for 20 minutes, adjusting the heat if necessary, so it doesn’t burn. Loosen the potatoes and place a large plate over the top of the frying pan. Using hot mitts flip the pan onto the plate. If you’re lucky the rösti will come out in one piece. Slide the cake gently back into the pan and cook for another 20 minutes. Use a little more oil if necessary. I didn’t need to, the pan looked slippery enough as it was.

Cut into wedges and serve from the pan or slide it onto a plate before cutting. Although making rösti is time consuming it’s well worth it because it’s unbelievably delicious.

Colorado Rose Potatoes