Swiss Rosti

This national dish of Switzerland is eaten daily in homes and appears on most restaurant menus. It is generally prepared with a special grater but any standard kind can be used.

Grated Emmenthaler or Gruyere cheese may be added to the potatoes in place of onions if desired.

Boil the unpeeled potatoes in salted boiling water until just fork tender. Drain and cool. Remove the skins and grate the potatoes. Mix with the onion and salt. Melt 2 tablespoons of the butter in a skillet that is about 10 inches in diameter. Add the potato mixture and flatten it with a spatula into a thin cake.

Cook over a moderate fire until a golden crust forms on the bottom. Shake the pan occasionally so it does not stick. Loosen around the edges. Put a plate over the top and invert onto the plate. Add more butter and then return the potato cake to the pan.

Cook until golden brown on the other side.