I must confess that I have stolen this recipe straight out of a French cookery magazine called Gourmand. I was immediately taken with the idea of stuffing a potato rosti with cheese, especially as I had a fair amount left over from the Christmas cheese board!
Crispy grated potato with a delicious hidden filling of oozy melted cheese. I mean really, who wouldn’t like the sound of that?
The beauty of this idea is that you could use any cheese you like. I can’t see any reason why it wouldn’t work with just about all types. Cheddar would be good, brie would be heavenly, goats cheese would be great, a mixture would be sumptuous. But on this occasion, I used Bresse Bleu, a cheese I would describe as a mild blue brie.
After frying half of my potato rosti on one side, I covered it with generous slices of the creamy cheese and then covered the cheese with more grated potato. The mildly tricky bit was the flipping over of the rosti without it falling apart or loosing it’s cheese filling.
Don’t be too rough with it but also don’t work too slowly. Using a plate to cover the pan, invert the rosti onto the plate and then gently slide it back into the pan. Simple.
I am not going to babble on about this recipe. All I am going to say is it’s really rather tasty. And if, like me, you have an abundance of cheese left in your fridge after all the festivities, this really is a superb and original way to use some up. It makes for a yummy lunch or brunch or tea…or just a down right tasty snack!
Happy New Year to you all !
Crispy Potato Rosti Stuffed with Cheese
(Serves 4 or 2 greedy people like me!)
600g potatoes, peeled and grated
150g cheese (I used Bresse Bleu)
1 tbsp olive oil
1 pinch of nutmeg
Pre-heat your oven to 180 Fan/200 C. Then squeeze the moisture out of your grated potatoes. Place them into a clean tea towel and squeeze them over a sink to get the liquid out.
Put your potato in a bowl and season well and add the nutmeg and give it a stir. Heat the oil in an oven proof frying pan and take half of your potato and spread it out evenly to cover the base of the pan.
Let your potatoes cook for 4-5 minutes over a medium heat. Then slice up your cheese and lay over the potatoes leaving an edge all the way round.
Take the other half of your grated potatoes and spread it out evenly to cover the cheese, pressing it down as you go. Now you need to flip it over. Take a flat plate that is slightly larger than the frying pan, place it over the top of the pan and lift it all up and invert the rosti on to the plate. Then let the rosti slide back into the pan gently so that the uncooked potato is on the bottom of the pan to be cooked. Let the rosti cook for 4-5 minutes.
Place the frying pan into the oven and let it cook for 10 minutes. Then slide the rosti out and slice as required. Serve it with salad or bacon or beans…anything you like really!
I am entering this cheesy rosti into a couple of blogging challenges. Firstly, Made With Love Mondays hosted by Mark from Javelin Warrior’s Cookin w/Luv as it was made from scratch.
And also #Recipeoftheweek hosted by Emily from A Mummy Too.
24 thoughts on “Oozy Cheesey Stuffed Potato Rosti”
I saw this in ‘Gourmand’, but didn’t make it. It looks really really good – and particularly with Bleu de Bresse I should imagine. Just calling out for crisp green salad with onions. Yum 🙂
Hi Fiona, yes I enjoyed a bit of red onion with every bite (I am also an onion fiend!) It was very very tasty! Happy New Year xx
That does look good!
Did you have trouble with the raw potatoes in the flip? I’m wondering what holds them together…
Hi Anne, thank you very much. Actually the flip was ok. In the time that it takes to disperse the top layer of grated potto, the cheese melts a little which I guess acts a bit like glue holding the two sides of potato together. Mine did not come apart at all. Happy New Year x
Looks really delicious, especially with the salad. #recipeoftheweek
Hi Julie. Thank you very much! It seems we are sausage roll sisters! Your with the cranberry sauce also look divine. I bet I would love the added sweetness and moisture. Happy New Year x
It’s impossible to go wrong with crispy potatoes and cheese! This sounds delicious, Anneli, and perfect for using up leftovers hanging about after the holidays… I hope you have a wonderful New Year!
My thoughts exactly Mark! The combination is a no brainer 🙂 Happy New Year to you and yours also xx
Sausage roll sisters we are. Happy New Year to you too. x
Anneli, how did you grate your potatoes – can you do it with a food processor? It looks like it would be a big job doing it with a hand grater. But this dish does look ‘delicieux’! Happy New Year!
Hi Fran, no I did it by hand. It didn’t take that long. It’s not that many potatoes really, each layer is quite thin so it cooks through. It’s worth a few minutes of grating hell 🙂 Happy New Year to you too xx
Oh my. That looks like a swoon of gorgeousness on a plate!
Swoon away…melted cheese does that to me too 🙂
Looks amazing. Love the title too – that’s temptation right there! Thanks very much for joining in with #recipeoftheweek. I’ve Pinned and tweeted this post and there’s a fresh linky live now. Please do join in! 😀
Thanks Emily! Anything with the word ‘oozy’ also grabs my attention! Such a great word. xx
Mmm, cheese and potato! 😀 Love it… that’s a serious amount of cheese rammed in the middle there too… excellent! Can’t beat a good rosti can you, though I never tried it stuffed – I’ll remember this next time! Thanks for sharing it Anneli!
Oh yes Charles, I did not mess around with the cheese. The more the merrier I say and it needed using up. No point being mean xx
After I have had a month off cheese I will definitely try this out. I have been eating ridiculous amounts of cheese in the Alps this ;last week and this is something I would have loved after a morning skiing. Bon Annee!!
Yes you are right this would be great mountain food. There is something so satisfying about potatoes and cheese….it certainly restores you. Welcome back Laura xx
Fab. I just made this with some ham and our leftover Christmas cheese board too! I made a second one with goats cheese and ham for the babies, and it was a big hit. That’s tomorrow’s lunch sorted.
Hey you! So glad the family enjoyed this. I’m sure it would be lovely with goats cheese and ham. Your babies eat so well 🙂 xxx
Oh this recipe is just so, so tempting. I’m going to be good all week so that I can indulge on this at the weekend. Lovely! X
Ah, thanks Deena. Yes, I agree this is a weekend type of dish. Perfect for a lazy Sunday morning. Hope you do get to indulge and if you do, make sure to enjoy 🙂 xx
Oh my God. Thanks for this, Anneli. I was browsing this morning for simple cooking recipe with cheese and i stumbled upon your blog. Looks yummy and simple enough so i tried right away. Very very delicious indeed. Even though i used Mix of brie. , cheddar etc. yumm!
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