Rosti With Vacherin Fribourgeois Recipe

Name: Rosti With Vacherin Fribourgeois
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 1 kg (2.2 lbs) Yukon Gold potatoes, scrubbed; Salt and freshly ground black pepper to taste; 50g (1.75 oz) unsalted butter; 1 medium yellow onion, thinly sliced; Garlic Clove; Cheese; 50ml (1.7 fl oz) dry white wine (e.g., Sauvignon Blanc); Salt And Pepper

This Rosti recipe elevates the classic Swiss dish with the addition of creamy Vacherin Fribourgeois cheese. Crispy golden-brown potato pancakes meet the rich, nutty flavor of this unique cheese for a truly unforgettable culinary experience. Perfect for a special dinner or a cozy night in!

Prep Time 20 mins

Cook Time 60 mins

Calories 433.4 kcal

Protein 33g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosti With Vacherin Fribourgeois

1 kg (2.2 lbs) Yukon Gold potatoes, scrubbed
Salt and freshly ground black pepper to taste
50g (1.75 oz) unsalted butter
1 medium yellow onion, thinly sliced
Garlic Clove
Cheese
50ml (1.7 fl oz) dry white wine (e.g., Sauvignon Blanc)
Salt And Pepper

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Rosti With Vacherin Fribourgeois? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Rosti With Vacherin Fribourgeois

Scrub the potatoes thoroughly and place them in a large pot. Cover with cold water and bring to a boil over medium-high heat.
Once boiling, reduce heat to medium and simmer for 25-45 minutes, or until the potatoes are easily pierced with a fork.
Carefully drain the potatoes and let them steam dry for a few minutes.
While still warm, peel the potatoes. Let them cool slightly before grating.
Using a box grater, coarsely grate the potatoes.
Melt the butter in a large, oven-safe frying pan (cast iron is ideal) over medium heat.
Add the sliced onion and minced garlic to the pan and sauté until softened and translucent, about 5 minutes.
Stir in the grated potatoes and the chopped Vacherin Fribourgeois cheese. Gently combine.
Pour in the white wine and season generously with salt and freshly ground black pepper.
Using a spatula, shape the potato mixture into a thick pancake (about 1 inch thick) in the frying pan.
Brown the Rosti over medium heat for about 10-12 minutes per side, or until golden brown and crispy. For extra browning and cheese melting, briefly broil the top in the oven for 1-2 minutes.
Serve immediately and enjoy! Consider garnishing with fresh herbs like chives or parsley.