Cheeserosti Food

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CHEESE ROSTI



Cheese Rosti image

This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!

Provided by Bob

Categories     World Cuisine Recipes     European     Swiss

Time 35m

Yield 6

Number Of Ingredients 6

6 large potatoes
6 tablespoons butter
8 ounces Swiss cheese, grated
salt to taste
ground black pepper to taste
2 tablespoons hot water

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
  • Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 68.5 g, Cholesterol 65.3 mg, Fat 22.4 g, Fiber 6 g, Protein 16 g, SaturatedFat 14.1 g, Sodium 171.1 mg, Sugar 3.3 g

CHEESE ROSTI



Cheese Rosti image

Make and share this Cheese Rosti recipe from Food.com.

Provided by Linky

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

6 large potatoes
6 tablespoons butter
8 ounces swiss cheese, grated
salt
ground black pepper
2 tablespoons hot water

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool.
  • Once cool, peel and grate potatoes.
  • Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper.
  • Repeat layers.
  • Dot each layer with remaining butter.
  • Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns.
  • Turn with spatula and brown again.

Nutrition Facts : Calories 529.8, Fat 22.4, SaturatedFat 14.1, Cholesterol 65.4, Sodium 196.4, Carbohydrate 66.5, Fiber 8.1, Sugar 3.4, Protein 17.8

CHEESE ROSTI



Cheese Rosti image

Found this recipe on dishbase.com. It states that this dish is especially popular in Bern Switzerland and there are several variations. I haven't tried this yet but am posting it for ZWT7. Times and servings are estimates.

Provided by lazyme

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs potatoes, boiled in their skins
1 1/2 tablespoons butter
1/2 cup bacon, diced or 1/2 cup sliced onion
2 ounces sliced gruyere (5-6 slices)

Steps:

  • Peel and shred potatoes.
  • Heat butter in skillet, add potatoes, diced bacon and or onions and sprinkle with salt.
  • When a crust begins to form on the bottom, turn the rosti, top with cheese slices and press down.
  • Cover tightly so that the cheese will melt nicely and cook until golden brown.
  • Serve on a plate.

Nutrition Facts : Calories 236.3, Fat 11.5, SaturatedFat 5.5, Cholesterol 26.3, Sodium 166.4, Carbohydrate 26.6, Fiber 3.3, Sugar 1.2, Protein 7.3

POTATO ROESTI



Potato Roesti image

Provided by Alton Brown

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 5

1 pound Yukon gold potatoes, chilled and shredded
1/4 pound onions, shredded
4 teaspoons vegetable oil
4 tablespoons unsalted butter
Kosher salt and freshly ground pepper

Steps:

  • Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.
  • In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.

CARNE SECA ROSTI



Carne Seca Rosti image

Provided by Food Network

Categories     appetizer

Time P4DT3h

Yield 10 Rosti Potatoes

Number Of Ingredients 12

5 pounds top sirloin roast
1 pound kosher salt, plus 2 tablespoons
Vegetable oil
2 cups diced onions
1 cup minced garlic
2 cups diced tomatoes
2 cups chopped fresh cilantro
10 pounds shredded potatoes
2 teaspoons black pepper
2 1/2 pounds Catupiry cheese, in a pastry bag
20 jarred Sweety Drop peppers, for serving
10 teaspoons dried parsley, for serving

Steps:

  • Cut the top sirloin into 2-inch cutlets. Thoroughly salt the cutlets on all sides and refrigerate, covered, in a large container, adding more salt every 24 hours, until the meat is dehydrated, 3 to 5 days. Rinse the salt from the cutlets and place into a clean container. Cover with water and return to the refrigerator for 24 hours, changing the water every 4 to 6 hours.
  • Cut the cutlets into big chunks and put into a pressure cooker. Fill with enough water to just cover. Cook for 40 minutes. Turn off the heat and allow the pressure cooker to release all the pressure before opening. Transfer the meat to a bowl and pull into strips with a fork while still hot. Reserve.
  • Pour 1 cup vegetable oil into a saucepan over medium heat. Add the onions and garlic, and cook until soft, about 2 minutes. Add the tomatoes and stir until soft, about 3 minutes. Transfer this mixture to the bowl with the meat. Add the cilantro and mix everything together well. Set the carne seca filling aside.
  • In a separate bowl, combine the shredded potatoes, black pepper and 2 tablespoons salt. Mix well and set aside.
  • In a 7-inch nonstick skillet, scoop 8 ounces of the shredded potatoes to form the base of the rosti. Layer with about 2/3 cup of the carne seca filling and top with another 8 ounces of the shredded potatoes. Place the skillet over high heat. Drizzle vegetable oil around the rosti (enough so that you can see it sizzling on the sides). Fry until golden brown, about 7 minutes, draining the oil halfway through (see Cook's Note). Flip the rosti and repeat this process. When both sides are golden brown, transfer the rosti to a paper-towel-lined plate to drain. Repeat with the remaining shredded potato and carne seca filling.
  • To serve, top each rosti with about 4 ounces of the Catupiry, piped in a crisscross pattern. Place 2 Sweety Drop peppers in the center and sprinkle with 1 teaspoon of the dried parsley.

ROSTI



rosti image

rosti

Provided by xjoeix

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Peel and grate potatoes. Squeeze out the excess water.
  • Add garlic, onion, salt and pepper.
  • Heat 2 tbsp oil in a frying pan and tip the potato mixture into the pan. Flatten with a spatula to form a 'pancake'.
  • Cook over a low heat until the bottom is well-browned. Carefully slide it onto a plate using a spatula, then heat a little more oil in the pan and quickly flip the pancake back into the pan onto the uncooked side. (Non-stick re-usable baking parchment is handy!)
  • Cook until the other side is well browned.

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