Swiss Cheese and Potato Rösti

Ingredients

• 2 pounds Potatoes
• 1 cup Swiss Cheese
• 1/2 medium Onion
• 2 tablespoons Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 2 pounds of Potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork but still firm. Drain the potatoes and let them cool slightly for about 10 minutes, until they are cool enough to handle.
2. 2Peel the cooled potatoes. Grate the 2 pounds of Potatoes coarsely into a large bowl. Grate the 1 cup of Swiss Cheese into the same bowl. Finely chop the 1/2 medium Onion and add it to the bowl.
3. 3Add the 1/2 teaspoon of Salt and the 1/4 teaspoon of Black Pepper to the potato, cheese, and onion mixture. Gently mix everything together with your hands or a fork until just combined. Do not overmix.
4. 4Melt the 2 tablespoons of Butter in a large 12-inch non-stick skillet over medium heat (350°F / 175°C). Once the butter is melted and shimmering, add the potato mixture to the skillet.
5. 5Use a spatula or the back of a spoon to firmly press the potato mixture down into an even pancake shape, covering the bottom of the skillet. Ensure the mixture is packed tightly.
6. 6Cook the rösti for 10-12 minutes over medium heat (350°F / 175°C) without moving it, until the bottom is deeply golden brown and crispy. You can carefully lift an edge with a spatula to check the color.
7. 7Carefully flip the rösti over using a large spatula or a plate. Cook the second side for another 10-12 minutes over medium heat (350°F / 175°C), until it is also golden brown and crispy. During the last 2-3 minutes of cooking, sprinkle the 1 cup of Swiss Cheese evenly over the top of the rösti and allow it to melt.
8. 8Slide the finished rösti onto a cutting board. Let it rest for 2-3 minutes before slicing into wedges. Serve hot.

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