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
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Gruyere or Swiss cheese
Optional: Sour cream and minced chives
In a 9-in. nonstick skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Spread half 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 1/2 teaspoon salt and 1/8 teaspoon pepper. Press mixture gently into skillet. Cook for about 7 minutes or until bottom is browned.
Remove from the heat. Loosen pancake from side of skillet. Invert pancake onto a plate. Return skillet to heat and heat remaining 1 tablespoon butter and 1 tablespoon oil. Slide potato pancake browned side up into skillet. Cook until bottom is browned and cheese is melted, 5-7 minutes. Slide pancake into a plate and cut into wedges. If desired, serve with sour cream and chives.
TEST KITCHEN TIP A nonstick skillet is a must so the pancake comes out easily.