👨‍🍳 Instructions

1. 1

   Preheat oven to 190°C (375°F). Grease a 23cm (9-inch) baking dish or cast-iron skillet.

   💡 Tip: Ensures the casserole doesn't stick.
2. 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.

   💡 Tip: Removing excess water is crucial for a crispy texture.
3. 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).

   💡 Tip: Mix gently to avoid breaking the potato strands too much.
4. 4

   In a separate small bowl, whisk together the heavy cream and eggs.

   💡 Tip: This mixture will bind the casserole together.
5. 5

   Add the cream and egg mixture to the potato and cheese mixture. Stir until everything is well combined.

   ⏱️ 2 minutes
6. 6

   Transfer the mixture to the prepared baking dish, spreading it evenly. You can sprinkle a little extra cheese on top if desired.

   💡 Tip: Press down lightly to create a compact layer.
7. 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

   💡 Tip: If the top browns too quickly, you can loosely tent it with foil.
8. 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

   💡 Tip: Serve hot as a side dish or a light main course.