Parsnip, Potato and Gruyere Rösti

8 November 2017 — Dinner, Lunch

Potato Rosti


350g waxy potatoes

225g parsnips

1 onion

1 garlic clove


salt and pepper

1 large egg


175g Kaltbach Le Gruyere AOC

How to make it

Have your own Alpine-fest with this tasty twist on traditional rösti. The parsnip adds a little sweetness to the savoury potato and nutty flavour of Gruyere.

  • Peel the parsnips and potatoes
  • Using the coarse side of the grater grate the potatoes and parsnips. Squeeze out any excess liquid
  • Peel and slice the onion
  • Peel and crush the garlic
  • chop the sage
  • Combine the potatoes, parsnips, onion, garlic and sage and generously season
  • Stir in the egg until the mixture is well combined
  • Heat the oil in a non-stick frying pan. When hot, spread half of the mixture over the base of the pan. Scatter over the Gruyere, then top with the remaining vegetable mixture, spreading it flat
  • Cook over a low heat for about 10 minutes until golden underneath
  • Using a big spatula, slide the rösti onto a large plate then flip back into the pan to cook the other side for another 10 minutes.
  • Once the vegetables are cooked and tender, it’s ready to serve.

For other Alpine recipes, try this Raclette, Tartiflette with Reblochon de Savoie or the classic fondue.

For other recipes using Le Gruyere cheese, we have this delicious Le Gruyere, Mushroom and Bacon Frittata, traditional French truffade or Rôti de veau Orloff.


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