Walliser Rösti
In Switzerland, there’s a Rösti for every mood.
Feel like sweet potatoes? Or parsnips? Or even salsify? There’s a Rösti for that.
Trying to sneak in some Brussels sprouts? Make these little Rösti cakes.
Want a trip around the country? Add some Schabziger and you’ve got Rösti from Glarus, and some Appenzeller cheese makes it the regional favourite of Appenzellerland.
You can even turn it into muffins.
This version from the Wallis, tops the potato pancake with fresh tomatoes and raclette cheese.
(Ok, who am I kidding? There’s really only one Walliser Rösti recipe you need, and that’s this one by CyberKoch.)
This makes a great follow-up to a late summer raclette, as you can easily use the leftovers—raclette cheese, Gschwellti—plus perfect, in season tomatoes.
1 recipe Rösti
300 g cherry tomatoes, halved
100 g raclette cheese, grated
nutmeg
salt and pepper
herbs for garnish
Preheat oven to 200 C / 400 F / gas mark 6.
Make your Rösti in a pan that can go directly into the oven.
Once you have flipped your Rösti, let it cook for about 5 minutes, then top it with tomatoes, sprinkle with cheese and nutmeg and place the whole pan in the oven.
Bake for about 15 minutes, or until the cheese has melted.
Season with salt and pepper and garnish with herbs.
Either ham or a sunny side up egg (or both) would be acceptable additions to this dish.
If you don’t have raclette, use whatever hard cheese you have on hand.
The quantities are just a suggestion—if you want to load it up with a lot more tomatoes or cheese, I support you.
More leftover Gschwellti?
Härpfilreschti
