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The Boat Shed Kitchen

Cheesy Potato Rosti with Jarlsberg

This hearty potato rosti is layered with creamy, nutty Jarlsberg cheese and crisped to perfection in a skillet. Made with just a few simple ingredients—boiled potatoes, green onion, and cheese—it’s the kind of side dish or brunch star that’s both rustic and irresistible.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lb thin-skinned potatoes not too small
  • Canola oil for cooking
  • Butter for cooking
  • Salt and pepper to taste
  • 2 green onions or a few chives chopped
  • ½ –1 lb Jarlsberg cheese grated

Method
 

  1. Boil potatoes for 15 minutes until just tender. Let cool completely.
  2. Coarsely grate the potatoes, removing any loose peel.
  3. Heat a skillet with oil and butter. Add half the grated potatoes and press down.
  4. Season with salt, pepper, and sprinkle with green onion. Cook until golden.
  5. Add all the cheese, then the remaining potatoes. Press gently.
  6. Invert onto a plate, add more oil/butter to skillet, and return rösti crispy side up.
  7. 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.