These Three-Cheese Stuffed Rosti Potatoes are a decadent twist on the traditional Swiss rosti, combining crispy potato with a gooey, melty cheese filling. Packed with the creamy flavors of requeijão (or cream cheese), mozzarella, and provolone, these stuffed rosti potatoes make for a fantastic side dish, appetizer, or even a unique main course. Easy to make yet irresistibly delicious, this recipe brings a touch of comfort and sophistication to any meal!
Ingredients
- 3 lbs Red Bliss potatoes, peeled
- 2 tablespoons butter
- 6 tablespoons olive oil, divided
- 1 tablespoon fresh thyme, chopped
- 1 cup requeijão (or cream cheese)
- 1 cup shredded mozzarella
- ½ cup shredded provolone
- Salt and pepper, to taste
Instructions
- Prepare the Potatoes : Grate the potatoes using a large box grater. Transfer them to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential for getting a crispy exterior.
- Season the Potatoes : In a large mixing bowl, combine the grated potatoes with salt, pepper, and fresh thyme. Toss to mix well.
- Make the Cheese Filling : In a separate bowl, mix together the requeijão (or cream cheese), shredded mozzarella, and shredded provolone until well combined.
- Form the Rosti Patties : Divide the grated potatoes into 8 portions. Take one portion and press it into a thin, even layer on your palm. Place a spoonful of the cheese mixture in the center, then top with another portion of potatoes, pressing down gently to seal the cheese inside. Repeat with the remaining portions.
- Cook the Rostis : Heat 3 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the oil is hot, carefully add the rosti patties, a few at a time, without crowding the pan. Cook each rosti for about 5-7 minutes per side or until golden brown and crispy on the outside.
- Finish Cooking : Repeat with the remaining rosti patties, adding more oil and butter as needed. Once all the rostis are cooked, transfer them to a paper towel-lined plate to absorb any excess oil.
- Serve and Enjoy : Serve the Three-Cheese Stuffed Rosti Potatoes hot, garnished with extra fresh thyme if desired. These cheesy, crispy delights are best enjoyed fresh from the skillet.
Conclusion
These Three-Cheese Stuffed Rosti Potatoes bring together the best of crispy potatoes and creamy cheese in one irresistible bite. Whether served as a side dish or a crowd-pleasing appetizer, this dish offers a satisfying combination of textures and flavors. Perfect for any gathering or as a comforting meal, these stuffed rostis are bound to become a new favorite!
Three-Cheese Stuffed Rosti Potatoes: Crispy on the Outside, Cheesy on the Inside
Crispy potato patties stuffed with a meltythree-cheese filling, seasoned with thyme and fried to golden perfection.
Ingredients
- 3 lbs Red Bliss potatoes peeled
- 2 tablespoons butter
- 6 tablespoons olive oil divided
- 1 tablespoon fresh thyme chopped
- 1 cup requeijão or cream cheese
- 1 cup shredded mozzarella
- ½ cup shredded provolone
- Salt and pepper to taste
Instructions
- Prepare the Potatoes : Grate the potatoes using a large box grater. Transfer them to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential for getting a crispy exterior.
- Season the Potatoes : In a large mixing bowl, combine the grated potatoes with salt, pepper, and fresh thyme. Toss to mix well.
- Make the Cheese Filling : In a separate bowl, mix together the requeijão (or cream cheese), shredded mozzarella, and shredded provolone until well combined.
- Form the Rosti Patties : Divide the grated potatoes into 8 portions. Take one portion and press it into a thin, even layer on your palm. Place a spoonful of the cheese mixture in the center, then top with another portion of potatoes, pressing down gently to seal the cheese inside. Repeat with the remaining portions.
- Cook the Rostis : Heat 3 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the oil is hot, carefully add the rosti patties, a few at a time, without crowding the pan. Cook each rosti for about 5-7 minutes per side or until golden brown and crispy on the outside.
- Finish Cooking : Repeat with the remaining rosti patties, adding more oil and butter as needed. Once all the rostis are cooked, transfer them to a paper towel-lined plate to absorb any excess oil.
- Serve and Enjoy : Serve the Three-Cheese Stuffed Rosti Potatoes hot, garnished with extra fresh thyme if desired. These cheesy, crispy delights are best enjoyed fresh from the skillet.