Swiss Potato Recipes
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Swiss potato recipes include Swiss Roesti - a wonderful potato pancake recipe - Swiss Gratin - and Swiss Potato Soup.
This hash-brown potato pancake is a classic Swiss meal or side dish. In Switzerland it's considered the national dish.
- 1 ¾ pounds of yellow-fleshed potatoes like Yukon Golds or similar (scrubbed)
- 1 teaspoon salt...or salt to taste
- 4 Tablespoons ( 1/2 stick) butter. Use unsalted if you prefer.
- Bring a large pot of salted water to a boil and while the water is heating, peel the potatoes. Place the potatoes in the boiling water and cook until firm. (about 8 minutes...test with a fork).
- Use a hand-held grated (not a food processor) and grate potatoes into a large bowl. Add the salt and toss to mix.
- Melt 2 tablespoons of the butter in a small skillet over medium heat. Add the grated potatoes to the melted butter. Flatten the potato mixture with a wooden spoon, pressing them evenly into the pan. The top of the pancake should be even and smooth.
- Dot the top of the pancake using one tablespoon of the remaining butter.
- Cover and cook for 5 minutes.
- Shake the pan gently once or twice to ensure that the pancake is not sticking.
- Uncover the pan and press the pancake again with your wooden spoon to make sure they are "bonding" into a unified pancake.
- Cook for 5 minutes more or until the pancake is golden brown on the bottom.
- Place a large plate over the pan. Invert the pan over the plate. If need be, use a spatula to loosen the pancake so it will fall onto your plate.
- Place your skillet back on the low heat, add the remaining tablespoon of butter.
- Slide the potato pancake/Roesti back onto the skillet with the uncooked side down.
- Press it into the skillet with your wooden spoon, continuing to form it into a pancake shape.
- Cook for 5 minutes more or until golden brown on this side.
- Slide your potato pancake onto a serving plate; cut it into wedges and serve.
Roesti should be crisp on the outside and soft and "melty" on the inside. Create varieties of traditional Roesti by adding bacon, onion, cheese or even apples. Enjoy Roesti as side dish for breakfast. In Switzerland it is sometimes enjoyed with fleischkäse sausage.
Swiss Potato Recipes
Swiss Gratin and Swiss Potato Soup
Potato Gratin is one of the easiest of Swiss Potato Recipes. The basic ingredients are just potatoes, milk, cream, and cheese.
Swiss Potato Gratin
- 1-1/2 cups grated peeled potatoes
- 1/2 cup 2% milk
- 1/4 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon minced garlic
- Dash ground nutmeg
- Pepper to taste
- 1/4 cup shredded Swiss or Gruyere cheese
- Combine potatoes, milk, cream, salt, garlic, nutmeg and pepper in a large saucepan or pot. Bring to a boil over medium heat, stirring occasionally.
- Coat an oven-safe baking dish with cooking spray and add the potato mixture. Sprinkle the cheese on top and bake at 425 degrees for 25 - 30 minutes uncovered.
- When heated through and golden brown on top...serve. (Serves 2)
Swiss Potato Soup
Swiss potato recipes include this creamy, comforting potato soup recipe, welcome in wintery weather experienced in Switzerland and here as well in Minnesota.
- 2 cups potatoes, peeled and diced
- 1/4 cup chopped onion
- 1 cup boiling water
- 2 tablespoons butter or margarine
- 1 teaspoon salt
- 1 pinch dried marjora
- 3 cubes chicken bouillon
- 2 tablespoons all-purpose flour
- 3 cups milk
- 1 tablespoon chopped fresh parsley
- 1 cup shredded sharp Cheddar cheese
- Place the butter or margarine in a heavy soup kettle over medium heat until melted.
- Add the chopped onions and continue to simmer on medium heat until the onions are transparent/tender.
- Add the water, salt, marjoram, and bouillon cubes. Bring the soup to a simmer, then add the diced potatoes.
- Cover your soup kettle and simmer for ten minutes.
- When the potatoes are fork tender, combine the flour and milk and add slowly to the soup mixture.
Continue to simmer over medium heat until the soup thickens. Increase the heat a bit to medium/high if need be to get a bit of a boil. Add the parsley.
- Ladle servings into bowls.
- Top with Cheddar cheese and serve with bread or crackers.
Bread and cheese are traditional accompaniments to these Swiss recipes.
Raclette is a Swiss cheese made from cow's milk (slightly nutty, a little like gruyère) and also the name of a very popular meal in Switzerland.
Zopf is a plaited loaf of bread popular in Switzerland. It is traditionally eaten on Sunday mornings.
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