I still remember the first time I made these Three Cheese Stuffed Rosti Potatoes Recipe — the smell filling my kitchen completely conquered me before I even took a bite. I couldn’t help but smile as I flipped that crispy potato cake filled with ooey‑gooey cheese. Every forkful was warm, rich, and utterly satisfying.
Whether you’re a potato lover or a cheese fanatic like me, this recipe is pure comfort on a plate. Trust me, once you try it, it’ll become a favorite at your gatherings too! And if you enjoy hearty, comforting meals, you can also enjoy similar recipes like theRotisserie Chicken and Dumplings Recipe for a satisfying dinner.
Ingredients Section
Here’s exactly what you’ll need to make this cheesy, crispy delight. I’ve added helpful tips so you know what works best!
- 3 lbs Red Bliss potatoes – Red bliss holds its shape well after boiling (don’t use frozen or pre‑shredded potatoes; fresh gives the best texture and crispiness)
- 2 tablespoons butter – Adds rich, buttery flavor and helps crisp up the rösti
- 6 tablespoons olive oil – Provides a golden brown crust
- 1 tablespoon fresh thyme – Bright herb notes that elevate the savory flavor
- 1 cup requeijão (or substitute with cream cheese) – Creates super creamy melting center
- 1 cup shredded mozzarella – Melty and stretchy cheese (grate yourself for best melt)
- 1/2 cup shredded provolone cheese – Adds tangy depth and richness
- Salt and pepper to taste – Essential seasoning (use kosher salt if available)
Note: several servings — this batch makes about 6 generous portions.
Variations
Want to switch things up or adapt to dietary needs? I’ve got you!
- Dairy‑Free Option: Substitute dairy cheeses with plant‑based mozzarella and vegan cream cheese for a vegan‑friendly version.
- Extra Flavor Boost: Add chopped caramelized onions, minced garlic, or fresh chives to the cheese mix for more savory notes.
- Spicy Twist: Fold in finely diced jalapeños or a sprinkle of red pepper flakes to the potato mixture for heat.
- Herb Infusion: Use rosemary or sage instead of thyme to change the herbal profile.
Cooking Time
Here’s how long you’ll spend in the kitchen:
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment You Need
Here’s what I use and why it matters:
- Large Pot: To boil potatoes just until tender — important for texture.
- Box Grater: Best for shredding chilled potatoes evenly.
- Mixing Bowl: For tossing shredded potatoes with herbs and seasoning.
- Non‑Stick Skillet: Helps crisp the rösti without sticking.
- Spatula or Plate: Essential for flipping the rösti without losing its shape.
How to Make Three Cheese Stuffed Rosti Potatoes Recipe
Prepare the Potatoes
Start by cooking your whole potatoes (skin on) in salted boiling water until they’re just tender, not falling apart. This pre‑cooking makes shredding easy the next day and helps the rösti crisp up beautifully.
Grate and Season
Once cooled and chilled, peel and roughly grate the potatoes. Toss them with salt, black pepper, and fresh thyme so every bite carries flavor. Serving the potatoes cold helps them bind and crisp later.
Mix the Cheese Filling
In a separate bowl, combine the requeijão (or cream cheese), mozzarella, and shredded provolone. Stir until smooth and creamy — this is the melty heart of your rosti! You might also enjoy pairing it with something like the Rotisserie Chicken Alfredo Recipe for a cheesy, indulgent meal.
Form the First Layer
Heat the butter and a bit of olive oil in your skillet over medium heat. Add half the shredded potatoes, flattening and shaping them into a pancake that covers the pan evenly.
Add the Cheese
Spoon the cheese mixture over the potato base, leaving a small border clear so the top layer can seal the cheese in. This creates that gooey center you’re craving!
Top with Remaining Potatoes
Spread the rest of the grated potato over the cheese. Press gently so it adheres and covers all the cheese, forming a complete sandwich.
Cook and Flip
Let the bottom cook until golden, about 5 minutes. Then carefully flip using a plate larger than your skillet, add more butter and oil, and brown the other side too.
Rest Before Serving
Once crispy and golden all over, let the rosti sit off the heat for about 5 minutes. This helps the cheese set a bit so it doesn’t ooze everywhere when sliced.
Additional Tips for Making This Recipe Better
I’ve made this many times — here’s what I’ve learned:
- Use fresh potatoes and fresh cheese — they melt better and make the rosti crispier.
- Chill the cooked potatoes overnight in the fridge; this separates moisture and gives better texture.
- Don’t rush the flipping — wait until the edges are deeply golden before turning.
- If it sticks, add a bit more olive oil to the pan — I often drizzle a bit more halfway through.
- Let it rest briefly before cutting so the molten cheese doesn’t run away!
How to Serve Three Cheese Stuffed Rosti Potatoes Recipe
These stuffed rostis look amazing on the table! Here’s how I serve them:
- Slice into wedges and place on a warm platter.
- Garnish with fresh thyme sprigs, finely chopped chives, or even a dollop of sour cream.
- Pair with a crisp green salad or roasted veggies for balance.
- For brunch, top with a fried egg or sautéed mushrooms — so good!
Nutritional Information
Here’s a quick snapshot of what’s in a serving:
- Calories: A hearty portion rich in carbs and fat from cheese and potatoes.
- Protein: From the cheeses — expect a decent protein boost.
- Carbohydrates: Mainly from potatoes, providing sustaining energy.
- Fat: Rich and delicious from butter and olive oil — moderation is key!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover rosti tightly in foil or an airtight container and refrigerate. It should stay fresh for about 3–4 days.
Freezing
You can freeze cooked rosti pieces on a tray, then transfer to freezer bags for up to a month. To reheat, bake or pan sear straight from frozen.
Reheating
For best crunch, reheat in a skillet or oven rather than the microwave — it keeps that crispy exterior intact!
Why You’ll Love This Recipe
Here’s why this dish will steal your heart (and appetite!):
- Crispy texture with rich cheese pull: Potato crust with melty center is pure comfort food.
- Versatile for meals: Great as brunch, a side dish, or even vegetarian main course.
- Easy to adapt: You can jazz it up with spices, herbs, and toppings.
- Family‑friendly: Kids and adults both adore this cheesy potato treat.
- Looks impressive: Serve it at gatherings — people will ask for the recipe!
Enjoy every bite of this cheesy, crispy delight — it’s one of those recipes I return to again and again!