Roesti with raclette cheese

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 484 Kcal, 23g Protein, 57g Carbohydrates, 16g Fat


  • Rösti
  • 1 kg waxy potatoes, cooked in their skins, day-old, coarsely grated
  • 1.5 tsp salt
  • 4 slices raclette cheese (approx. 150 g)
  • clarified butter for frying
  • Pear compote
  • 4 pear, cut into approx. 1 cm cubes
  • 2 tbsp water
  • 2 tbsp sugar
  • To serve
  • 100 g Mostbröckli (beef sausage), cut into thin strips

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  • Rösti

    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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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