This potato rösti with Jarlsberg cheese is everything I crave on a chilly morning or lazy brunch — crispy edges, buttery potato layers, and gooey, melty cheese in the center.
It’s a comforting dish that feels both rustic and indulgent, perfect for sharing with family or impressing brunch guests.
Why I Love This Recipe
Crispy, buttery potato crust
Melty Jarlsberg cheese in the middle
Can be made with leftover boiled potatoes
Perfect for brunch, lunch, or even dinner
Feeds a crowd and looks impressive on the table
What You’ll Need (Ingredient Highlights)
Thin-skinned potatoes – Yukon golds or similar work best; no peeling needed.
Jarlsberg cheese – Melts beautifully and adds nutty, creamy flavor.
Green onions or chives – For a bit of sharpness and color.
Canola oil + butter – The dream team for crisping up the rösti.
Salt & pepper – Essential for balancing flavors.
Pro Tips Before You Start
You can boil or bake the potatoes a day or two ahead for easier prep.
Make sure the potatoes are completely cooled before grating.
Don’t skimp on the oil and butter — that’s what gives the rösti its crisp.
Use a nonstick or well-seasoned skillet to help with flipping.
If flipping makes you nervous, use a plate or board to invert safely.
How to Make Cheesy Potato Rösti
Step 1. Cook the Potatoes
Boil the whole potatoes (unpeeled) in a saucepan of water for about 15 minutes until just tender
. Let them cool completely — or store them in the fridge for up to 2 days.
Step 2. Grate the Potatoes
Coarsely grate the cooled potatoes using the large holes of a box grater.
Discard the loose peels that separate during grating.
Step 3. Start the Rösti Base
Heat a 9 or 10-inch skillet over medium-high heat.
Add a generous splash of canola oil and a tablespoon or two of butter.
Spread half of the grated potatoes evenly in the skillet and press down gently.
Season with salt and pepper and sprinkle chopped green onions over the top.
Cook until the bottom is golden and crisp, about 5–7 minutes.
Step 4. Add the Cheese & Top Layer
Scatter all of the grated Jarlsberg cheese evenly across the rösti base.
Add the remaining grated potatoes on top and press gently to form a uniform layer.
Step 5. Flip and Finish
Once the bottom is deep golden, carefully invert the rösti onto a large plate or board.
Add more butter or oil to the skillet and slide the rösti back in, crispy side up.
Cook for another 5–7 minutes, until the bottom is crisp and the cheese inside is melted.
Step 6. Serve
Slide onto a cutting board, top with more chives or green onions if desired, and cut into wedges.
Serve warm. Makes 8 generous wedges.
What to Serve It With
Poached or fried eggs
A crisp green salad with vinaigrette
Smoked salmon or crispy bacon
Sour cream or herbed yogurt sauce
Hot coffee or brunch cocktails
Variations / Substitutions
Cheese swap – Try Gruyère, cheddar, or mozzarella if you don’t have Jarlsberg.
Add veggies – Stir in sautéed mushrooms or caramelized onions for extra depth.
Spicy twist – Add a pinch of chili flakes or paprika to the potato layers.
Mini versions – Make small individual röstis in a muffin tin or mini pan.
Make it vegan – Use plant-based cheese and butter alternatives.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat slices in a skillet or air fryer to restore crispiness.
Not freezer-friendly — the texture won’t hold up well once thawed.
Enjoy leftovers topped with a fried egg for a quick breakfast.
FAQ
Can I use red potatoes or russets?
Yes, but Yukon gold or similar waxy types hold their shape better after cooking.
Do I have to peel the potatoes?
No! Thin skins are totally fine and will naturally separate during grating.
How do I flip the rösti without breaking it?
Use a large plate or cutting board to help invert it carefully.
Go slow and use oven mitts if needed.
Can I make this ahead of time?
You can prep the potatoes and even partially cook the rösti, then finish it just before serving.
What’s the best cheese alternative if I don’t have Jarlsberg?
Gruyère or Emmental are great substitutes — melty and nutty like Jarlsberg.
Is this gluten-free?
Yes! All the ingredients are naturally gluten-free.
How can I make it extra crispy?
Use plenty of oil and don’t rush the cook time — let each side brown fully.
Final Thoughts
This cheesy potato rösti is my go-to comfort food — crispy on the outside, melty and satisfying on the inside.
It’s incredibly flexible, whether you want to dress it up for brunch or serve it as a cozy side dish at dinner.
And the best part? It’s made with humble ingredients that come together to create something truly special.
Cheesy Potato Rosti with Jarlsberg
Ingredients
Method
- Boil potatoes for 15 minutes until just tender. Let cool completely.
- Coarsely grate the potatoes, removing any loose peel.
- Heat a skillet with oil and butter. Add half the grated potatoes and press down.
- Season with salt, pepper, and sprinkle with green onion. Cook until golden.
- Add all the cheese, then the remaining potatoes. Press gently.
- Invert onto a plate, add more oil/butter to skillet, and return rösti crispy side up.
- See full steps with tips & photos → https://theboatshedcafe.com/cheesy-potato-rosti-with-jarlsberg/
Notes
- Letting the potatoes cool fully after boiling helps them grate without turning mushy.
- Jarlsberg melts beautifully, but you can sub with Gruyère or Emmental if preferred.
- Use a nonstick or well-seasoned cast iron skillet for the best results.
