Swiss Rosti Potatoes

By Addie

“We loved when Grandma sprinkled shredded Swiss cheese over the top of this dish.”

Ingredients

• 4 large russet potatoes (about 6 ounces each)
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Preheat oven to 400°F. Scrub the potatoes with a soft vegetable brush under running water; rinse well. Pierce each potato in several places with fork. Bake until fork-tender, about 1 hour. Cool completely; refrigerate until potatoes are cold, about 1 hour.


Peel potatoes with a paring knife. Grate potatoes by hand using large-holed side of metal grater or use food processor with large grater disk.


Heat butter in 10-inch skillet over medium-high heat until melted and bubbly. Press grated potatoes evenly into skillet. (Do not stir or turn potatoes.) Season with salt and black pepper. Cook until potatoes are lightly browned, about 10 to 12 minutes.


Turn off heat; invert serving plate over skillet. Lift skillet and plate together and invert, turning potatoes out onto plate.
.........................

Grandma's Secret Trick:

When Grandma needed potatoes for dinner, she'd send us down to her cellar to get them. Stored in that cool, dark, well-ventilated place, the potatoes would keep for about 3 months. Grandma never stored her onions near the potatoes because she knew that the mingling of these vegetables' natural gases caused the potatoes to spoil more quickly.