An easy-to-make take on traditional röesti potatoes. This baked casserole crowned with Canadian Swiss cheese gives you the same great taste and crispy texture. This recipe is taken from the 2014 Milk Calendar.
- Prep: 15 min
- Cooking: 45 min
- 4 medium oblong baking potatoes (Russet) or yellow-fleshed potatoes (Yukon Gold) about 1-1/2 lbs/675 g
- 1 egg
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) Canadian Swiss cheese or Canadian Gouda cheese (or a mixture) shredded
- 1/4 cup (60 mL) all-purpose flour
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Preheat oven to 400 °F (200 °C). Butter a shallow 6- to 8-cup (1.5 to 2 L) glass or ceramic baking dish.
Peel and rinse potatoes. Shred on the coarse side of a box cheese grater (or use a food processor with shredding blade). Place in a colander; using hands, squeeze out excess liquid.
In a bowl, whisk together egg, salt and pepper. Stir in potatoes and half the Swiss cheese (1/2 cup/125 mL); toss to evenly coated. Sprinkle with flour; toss to combine.
Lightly pack in prepared baking dish. Bake for about 45 min or until golden, crisp and potatoes are tender.
Preheat broiler with rack 4 inches (10 cm) from heat. Sprinkle casserole with remaining cheese (1/2 cup/125 mL); broil for 3 min or until cheese is melted and starting to brown.
Some potatoes turn gray or brown as you shred them (usually this means they’ve been stored in cold temperatures). If you see the potatoes turning colour, toss in 2 tbsp (30 mL) of lemon juice or vinegar to stop the browning, then squeeze out liquid as directed. If they turn colour in the oven, don’t worry, they’ll still taste great.
Stir 1/2 cup (125 mL) chopped roasted red bell peppers, patted dry, and 2 tbsp (30 mL) chopped fresh basil with potatoes. Use Canadian Sharp Provolone cheese.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||14 % / 159 mg|
|Vitamin B12:||34 %|
|Vitamin C:||19 %|