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Roesti with raclette cheese
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 484
  • Fat about 16g
  • Carbohydrates about 57g
  • Protein about 23g
This is needed
This is needed for 4 people
  • 1.5 tsp salt
  • 1 kg waxy potatoes, cooked in their skins, day-old, coarsely grated
  • clarified butter for frying
  • 4 slices raclette cheese (approx. 150 g)
Pear compote
  • 2 tbsp water
  • 2 tbsp sugar
  • 4 pears, cut into approx. 1 cm cubes
To serve
  • 100 g Mostbröckli (beef sausage), cut into thin strips
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And that's how it's done
And that's how it's done
Season the potatoes with salt. Heat a little clarified butter in a non-stick frying pan. Add the potatoes, fry for approx. 5 mins., stirring occasionally. Shape the roesti into a patty. Continue to fry the roesti over a medium heat for a further 15 mins. until a golden crust forms. Place a large, flat plate on top of the pan. Tip the roesti out onto the plate. Add a little clarified butter to the pan, slide the roesti back into the pan with the uncooked side facing down, finish cooking for approx. 10 mins. Place the cheese on the roesti, cover the pan with a lid and allow the cheese to melt.
Pear compote
Combine the pears, water and sugar in a pan, bring to the boil, cover and simmer for approx. 10 mins. until soft.
To serve
Distribute the Mostbröckli over the roesti, serve together with the pear compote.