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Rösti Auflauf
A hearty and comforting baked casserole version of the classic Swiss Rösti. Grated potatoes are layered with cheese and sometimes other ingredients, then baked until golden and bubbly.
🧂 Ingrédients
- 1 kg Potatoes(starchy varieties like Russet or Yukon Gold, peeled)
- 1 medium Onion(finely chopped)
- 150 g Gruyère cheese(grated)
- 100 g Emmental cheese(grated)
- 50 g Butter(melted)
- 150 ml Heavy cream
- 2 large Eggs
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 0.25 tsp Nutmeg(freshly grated (optional))
👨🍳 Instructions
- 1
Preheat oven to 190°C (375°F). Grease a 23cm (9-inch) baking dish or cast-iron skillet.
💡 Conseils de pro: Ensures the casserole doesn't stick. - 2
Grate the peeled potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
💡 Conseils de pro: Removing excess water is crucial for a crispy texture. - 3
In a large bowl, combine the squeezed grated potatoes, chopped onion, grated Gruyère and Emmental cheeses, melted butter, salt, pepper, and nutmeg (if using).
💡 Conseils de pro: Mix gently to avoid breaking the potato strands too much. - 4
In a separate small bowl, whisk together the heavy cream and eggs.
💡 Conseils de pro: This mixture will bind the casserole together. - 5
Add the cream and egg mixture to the potato and cheese mixture. Stir until everything is well combined.
⏱️ 2 minutes - 6
Transfer the mixture to the prepared baking dish, spreading it evenly. You can sprinkle a little extra cheese on top if desired.
💡 Conseils de pro: Press down lightly to create a compact layer. - 7
Bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling. The center should be set.
⏱️ 40 minutes💡 Conseils de pro: If the top browns too quickly, you can loosely tent it with foil. - 8
Let the Rösti Auflauf rest for 5-10 minutes before serving. This allows it to set and makes it easier to cut.
⏱️ 10 minutes💡 Conseils de pro: Serve hot as a side dish or a light main course.
💡 Conseils de pro
- ✓Squeezing the potatoes dry is the most important step for a good Rösti texture.
- ✓Using a mix of cheeses adds depth of flavor.
- ✓Allowing the casserole to rest before serving is key for structure.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add cooked bacon bits or diced ham to the potato mixture.
- Incorporate sautéed mushrooms or leeks.
- Use a different hard Swiss cheese like Appenzeller.