Jarlsberg-stuffed Potato Rösti

Jarlsberg Rosti
Jarlsberg Rosti

Jarlsberg-stuffed Potato Rösti


September 23, 2019


2 lb thin skinned potatoes (not too small)

canola oil, for cooking

butter, for cooking

salt and pepper, to taste

2 green onions or a few chives, chopped

1/2-1 lb Jarlsberg cheese, grated


1Cook the potatoes by either baking them or covering them with water in a saucepan and boiling for 15 minutes, or until just tender. Cool completely, or refrigerate for up to a few days.

2When you're ready to make your rösti, coarsely grate your potatoes on the large holed side of a box grater. Much of the thin potato peel will sort of come off in your hand - just pitch it. Set a 9 or 10-inch skillet over medium-high heat, add a generous pour of oil and a chunk of butter (a tablespoon or two) and spread half the grated potatoes into the bottom of the pan, patting them down so they're even. Season with salt and pepper and sprinkle with green onion. Continue to cook for a few minutes, until the rösti starts to turn golden on the bottom.

3Scatter all the Jarlsberg evenly overtop, then top with the remaining grated potatoes, evening them out as well. By now the potatoes should be deeply golden on the bottom. Carefully invert the rösti onto a large plate or cutting board, add more butter or oil to the pan and slide the rösti back in, crispy side up (or loosen and slide it out onto a plate, then invert back into the pan). Cook for another 5-7 minutes, until well crisped on the bottom and heated through so that the cheese has melted.

4Slide the rösti out onto a cutting board and if you like, top with more green onions or chives. Serve warm, in wedges. Serves 8.


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4 comments on “Jarlsberg-stuffed Potato Rösti

  1. Sarah
    October 20, 2019 at 9:37 am

    Hi Julie, made this last night and is was delicious and a huge hit with my kids too. The “flip” did not go well, and it looked a little extra rustic but was delicious and will make again. Thanks for changing up my usual repertoire!

    • Julie
      October 22, 2019 at 6:22 pm

      Yay, so glad to hear it!!

  2. Anonymous
    February 8, 2020 at 5:43 pm

    What kind of potato to use? (russet, baking?)

    • Julie
      February 11, 2020 at 9:46 pm

      Russet or Yukon gold!

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