Roesti with raclette cheese

Roesti with raclette cheese

Total: 45 Min. | Active: 45 Min.
lactose-free, gluten-free
Nutritional value / person: 484 kcal
, Fat: 16 g
, Carbohydrate: 57 g
, Protein: 23 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 kg waxy potatoes, cooked in their skins, day-old, coarsely grated
1 ½ tsp salt
clarified butter for frying
4 slices raclette cheese (approx. 150 g)

Pear compote

4 pears, 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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How it's done

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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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