Rosti Potatoes

Potatoes in any way, shape or form are King in my books. I absolutely love the things - mashed, creamed, boiled, steamed, baked, roasted, fried or in salad there's no way I'll ever get tired of the tubers. Last night I vacillated between making latkes or something with cheese in it, and the cheese won.

Rosti potatoes are really just a glorified pan sized latke anyway although they're often made with a partially cooked potato that's shredded rather than shredded raw potato that needs to have the liquid squeezed out of it. Crisp on the outside and full of creamy goodness on the inside, I'm convinced they're a heck of a lot easier to make than a latke although I'd be hard pressed to pick a favorite between the two.

The following recipe includes a touch of sour cream which makes this potato cake a tad creamier than the authentic version of a rosti but along with a little cheese, a touch of onion and some nutmeg, it went incredibly well with our meat course of chicken apple sausages. In fact if you hollowed out some cups in the top of the rosti and baked eggs in it you'd have a great light dinner along with a salad. Of course, you'd never see that in our house because the big guy's a carnivore and likes his eggs for breakfast.

Crisp and Creamy Rosti Potatoes

2 large baking potatoes

1 tablespoon all purpose flour

1/2 cup sour cream

3/4 cup shredded Swiss cheese

2 tablespoons melted butter

1/4 cup minced sweet onion

1/2 teaspoon salt

Coarse ground pepper

1/4 teaspoon grated nutmeg

Cooking spray

Wash and dry baking potatoes. Prick with a fork and cook in microwave for 5 minutes. Potatoes should still be very firm. Cool for 20 minutes. Peel and shred with a box grater. Set aside. Preheat oven to 400.

In a large mixing bowl combine sour cream with flour until smooth. Add grated potatoes, cheese, butter, onion, salt, pepper and nutmeg. Combine lightly being sure not to “mash” potatoes. Spray a cast iron or other oven proof pan with cooking spray. Turn potatoes into pan and press firmly to an even layer. Bake in preheated oven for 25 minutes or until bubbly.  If necessary, place under broiler and broil top until crisp. Invert onto a platter, slice into wedges and serve.  Download Creamy Rosti Potatoes

Comments

[Nanan]

Now that sounds darn tasty to me! My mouth is watering!
How about with sweet potatoes for those with blood sugar issues? Just thinking...

[June]

Lea - I love sweet potatoes too though I've never tried them in a rosti. Let me know if you do, OK?

[Chaya]

What a great dish? I am asking myself, why I haven't made this before.

Personally, I think this would come out, very different from a latke. I guess, I will have to try it and find out.

[June]

Chaya - you'll find they're creamier on the inside than a latke and of course there's the addition of cheese too. I'm curious to hear what you think of them so be sure to let me know, OK? Oh - and thanks for visiting JBug's and for your comment too.

[Mary from Apron Strings & Wedding Rings]

Give me a crusty golden potato any day... Team it with sour cream & more and that is sheer HEAVEN! Love that I can now see your posts a year ago for I fear I missed many great ones June!

[June]

Thanks Mary. I'm having fun seeing what was going on in JBug's Kitchen too. I agree, potatoes are the greatest.