Rosti (Swiss-style Potatoes and Cheese)

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Yield: 2 servings

Rösti, a classic Swiss dish, started out as a hearty farmer’s breakfast but has become a national icon, great for apres-ski or any other time. It makes a filling side dish or even a hearty meatless entree, and you could even kick it up with some crumbled bacon or diced ham. But why? It’s fine, just as it is, and it will go great with this month's International Series wines.  You can use American-made “Swiss” cheese, but if you splurge on a more flavorful Swiss or French Gruyère, you’ll have a more authentic dinner, and your taste buds will thank you.  (Recipe courtesy of Robin Garr, wineloverspage.com)

Ingredients

Fill a large saucepan with water, add 1 tsp salt and bring to a boil. Add the whole, un-peeled potatoes and simmer for about 15 minutes, until they are cooked but still firm. Drain, and once cool enough to handle, peel and then grate them into a bowl using the large-hole side of a four-sided grater. 

Melt 1 tbsp of butter in a large nonstick or well-seasoned skillet. Add one-third of the potatoes in a layer, top with one-third of the cheese then sprinkle with a little salt and freshly ground pepper. Repeat with two more layers of potatoes and cheese, dotting each layer with bits of the remaining butter.

When all the layers are assembled, sprinkle a little hot water over the top. Cover the skillet and sauté over medium-low heat until the bottom layer browns.

Flip the Rösti carefully with a spatula (or slide onto a large plate and then flip).  Cook until the other side is browned.