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Swiss Potato Pancake

 Swiss Potato Pancake
This is the classic Swiss mountain dish called Rosti. The big potato pancake is cut into wedges and usually served with bratwurst, but I have also prepared this cheese potato dish as a meatless main course. We love the nutty flavor that the Gruyere cheese provides.—Sue A. Jurack
6 ServingsPrep/Total Time: 15 min.


  • 2 tablespoons butter, divided
  • 2 tablespoons canola oil, divided
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese
  • Minced fresh parsley


  • In a large nonstick skillet, melt 1 tablespoon butter with 1
  • tablespoon oil over medium-high heat. Spread half of the potatoes in
  • an even layer in skillet. Season with 1/2 teaspoon salt and 1/8
  • teaspoon pepper. Sprinkle with cheese, then top with remaining
  • potatoes. Season with remaining salt and pepper. Press mixture
  • gently into skillet. Cook for about 7 minutes or until bottom is
  • browned.
  • Remove from the heat. Loosen pancake from sides of skillet. Invert
  • pancake onto a plate. Return skillet to heat and heat remaining
  • butter and oil. Slide potato pancake brown side up into skillet.
  • Cook about 7 minutes longer or until bottom is browned and cheese is
  • melted. Slide onto a plate. Sprinkle with parsley and cut into
  • wedges. Yield: 6 servings.

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Swiss Potato Pancake (continued)

TEST KITCHEN TIP A nonstick skillet is a must so the pancake comes out easily.