What are the Swiss known for, apart from yodelling, cuckoo clocks and chocolate? Well, rosti and cheese are among the most popular exports from the Alpine republic. And because they are both so tasty, these ingredients are best enjoyed together as part of a hearty meal. Choose your favorite variation and create something really, really great.
Giant Rosti with Cheese and Bacon Variations
Equipment
- Large Bowl
- Dishcloth
- Two 11-inch Pans
Ingredients
- 1200 g potatoes
- 4 eggs
- 6 tbsp olive oil
- salt to taste
- pepper to taste
- grated nutmeg to taste
- 1 tsp thyme
- 220 g cream cheese
- 80 g grated cheddar
- 110 g grated mozzarella
- 2 balls of buffalo mozzarella cut into strips
- 8 slices bacon
- 60 g dried tomatoes cut into strips
- 3 tbsp parsley freshly chopped
Instructions
- Peel the potatoes, grate them into a large bowl, and press the juice out using a dishcloth or your hands. Season with salt, pepper, and grated nutmeg. Add thyme and eggs, and mix thoroughly.
- Heat olive oil in one of the pans. Spread half of the potato mixture evenly and cook slowly over low heat. Follow the instructions for the variations below. Spread the remaining potato mixture on top and smooth it flat with a spoon. Let it bake a while longer. Place the second pan over the first like a lid and flip the rosti. Continue frying until both sides are golden brown.
- Mix cream cheese, grated cheddar, and grated mozzarella. Spread the cheese mixture over the first half of the potato mixture in the pan, leaving a gap around the edge. Continue with the rest of the potato mixture as described above.
- Place mozzarella slices on top of the first half of the potato mixture in the pan, leaving a gap around the edge. Arrange bacon slices on top of the cheese, and sprinkle with dried tomato strips and parsley. Continue with the rest of the potato mixture as described above.
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Now you can enjoy both tasty variations. And it’s best you don’t do it alone, unless you regularly eat more than 2 lb of potatoes unaided!
Enjoy your meal!