Rösti from armaillis


Ingredients : (serves 4)

  • 150g Extra Appenzeller coarsely grated

  • 4 slices of Extra Appenzeller

  • 700g Potato

  • 300g carrots

  • 2 tbsp butter

  • 1 branch of parsley chopped

  • 2cs rosemary leaves finely chopped

  • Leaf parsley (for garnish)

  • ¾ teaspoon salt

  • Pepper and cayenne pepper


Cook the potatoes with the skin in a pressure cooker. Peel them while still hot, cool and grate coarsely. Add the grated carrots. Add Extra Appenzeller cheese, parsley and chopped rosemary leaves.

Heat the butter in a pan, add the mixture of rösti, brown lightly, turning occasionally. Season with salt, a little pepper and cayenne pepper.

Form a cake with the mixture, then cover and continue cooking over low heat for about 15 minutes until a golden crust forms. Turn the rösti with a spatula, cover and cook for about 10 minutes.

Then, top with slices of Extra Appenzeller and let them melt. Garnish with parsley.


Tips: As an apetizer, make small cakes with rösti preparation and brown them in a pan.