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Three Cheese Stuffed Rosti Potatoes Recipe
Ben Carraoli

Three Cheese Stuffed Rosti Potatoes Recipe

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 3 lbs Red Bliss potatoes – Red bliss holds its shape well after boiling
  • 2 tablespoons butter – Adds rich
  • 6 tablespoons olive oil – Provides a golden brown crust
  • 1 tablespoon fresh thyme – Bright herb notes that elevate the savory flavor
  • 1 cup requeijão
  • 1 cup shredded mozzarella – Melty and stretchy cheese
  • 1/2 cup shredded provolone cheese – Adds tangy depth and richness
  • Salt and pepper to taste – Essential seasoning

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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!
  6. Spread the rest of the grated potato over the cheese. Press gently so it adheres and covers all the cheese, forming a complete sandwich.
  7. 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.
  8. 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.

Notes

  • 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!