Gruyere Rosti with Sour Cream Sauce

  • 1/4 cup sourcream
  • 1 scallion, minced
  • 1/2 ripe tomato, seeded, diced
  • salt and pepper
  • 1 egg
  • 1/4 cup flour
  • 1 lb russet potatoes, peeled and grated
  • 1/3 cup swiss gruyere, grated
  • 1 1/2 tbsp butter
  1. Combine the sourcream, scallion,and tomato.  Season with salt and pepper.  Chill.
  2. Combine the egg, flour, potatoes, and cheese.  Season with 1/2 tsp salt and 1/2 tsp pepper.
  3. Melt the butter in a large skillet on medium high heat. 
  4. Add the rosti and pat down to form one large cake.  Reduce the heat and let brown 10 minutes on one side.  Flip the pancake carefully, sliding it onto a plate and then back into the pan and cook it 10 minutes on the other side.
  5. Serve with the sauce.

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