- 4
Ingredients
- 3 russet potatoes (about 1 1/2 pounds)
- Kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, divided
- Freshly ground black pepper
- 4 ounces raclette or Gruyère cheese, sliced
- 4 large eggs
- Chopped flat-leaf parsley
Preparation
Step 1
Makes 4 servings
Place potatoes in a large saucepan,
add cold water to cover, and
season generously with salt. Bring
to a boil; reduce heat and simmer
until the tip of a paring knife slides
easily about 1/2" into potatoes, 8-10
minutes. Drain potatoes and let
cool. Chill until firm, about 2 hours.
Preheat oven to 300°F. Peel
potatoes. Using the large holes of
a box grater, grate potatoes. Melt
4 tablespoons butter in a 12" ovenproof
skillet over medium-low heat. Add
potatoes. Season with salt and
pepper; press gently to compact.
Cook, occasionally shaking pan
to loosen, until bottom is golden
brown and crisp, 15-20 minutes.
Meanwhile, melt remaining 1 tablespoon
butter in a large nonstick skillet over
medium-low heat. Crack eggs into
skillet and cook until whites are just
set, about 4 minutes.
Cut rösti into quarters, top with eggs, and garnish with parsley.