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Jarlsberg-Stuffed Potato Rösti Recipe
Ben Carraoli

Jarlsberg-Stuffed Potato Rösti Recipe

I recently made this Jarlsberg-stuffed Potato Rösti, and honestly, I couldn’t stop thinking about it.I love how simple potatoes turn into something so crispy and golden on the outside.When I sliced into it, the melted cheese in the center was just irresistible.
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Total Time 40 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 lb thin-skinned potatoes – Use waxy or Yukon-style potatoes; they hold shape better after boiling.
  • ½ –1 lb Jarlsberg cheese grated – Always grate fresh for better melting and flavor.
  • 2 green onions or a few chives chopped – Adds freshness and mild sharpness.
  • 2 –3 tbsp canola oil – Helps create that golden crispy crust.
  • 1 –2 tbsp butter – Adds rich flavor and enhances browning.
  • Salt to taste – Essential for bringing out potato flavor.
  • Black pepper to taste – Adds a mild heat and depth.

Method
 

  1. Start by boiling or baking the potatoes until just tender but not soft.I like to keep the skins on because they add texture and flavor.Let them cool completely before grating to avoid mushiness.
  2. Using a box grater, coarsely grate the cooled potatoes into a bowl.Some of the peel will naturally fall off—just discard it.Make sure the shreds stay fluffy and not mashed together.
  3. Heat oil and butter in a skillet over medium-high heat.Spread half the grated potatoes evenly and press them gently.Season with salt, pepper, and sprinkle green onions on top.
  4. Scatter all the grated Jarlsberg evenly over the base.Cover it with the remaining grated potatoes and press lightly.This creates a sealed layer that keeps the cheese inside.
  5. Once the bottom is golden, carefully flip using a plate.Slide it back into the pan with more butter or oil.Cook until the second side is crispy and the cheese melts fully.
  6. Transfer the rösti to a cutting board and let it rest slightly.Slice into wedges for easy serving and better presentation.Top with extra chives if you like a fresh finish.

Notes

  • I always let the potatoes cool fully before grating—it makes a big difference.
  • Don’t skimp on butter and oil; that’s what makes it beautifully crispy.
  • I use a non-stick or well-seasoned pan to avoid sticking issues.
  • Flipping can be tricky, so I always use a plate—it’s much safer.
  • I press the layers gently, not too hard, to keep the texture light.