Crispy Potato Rösti with Gruyère & Caramelized Leeks Recipe

Prep Time 20 mins

Cook Time 30 mins

Rest Time 5 mins

Total Time 55 mins

Cooking Method: Stovetop

Cuisine: Mediterranean

Courses: Breakfast, Brunch, Lunch

Difficulty: Intermediate

Cooking Temp: 180 C

Servings: 4

Best Season: Fall, Winter

Description

This Crispy Potato Rösti with Gruyère & Caramelized Leeks is a comforting yet elegant dish that combines the earthy sweetness of caramelized leeks with the nutty richness of Gruyère cheese, all encased in a perfectly crisp, golden potato crust. Ideal for brunch, lunch, or a light dinner, this Swiss-inspired recipe balances crispy texture with creamy, cheesy flavor in every bite.

Ingredients

For the Potato Rösti Base

800 g potatoes (peeled and grated)
1 tsp salt
0 tsp 0.5 black pepper (freshly ground)
3 tbsp unsalted butter (melted)
2 tbsp vegetable oil (neutral-flavored)

For the Caramelized Leeks

2 large leeks (white & light green parts only) cleaned and thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
0 tsp 0.5 salt
0 tsp 0.25 black pepper
1 tsp fresh thyme leaves (optional)

For the Gruyère Layer

150 g (halal-certified), grated

Instructions

Prepare the Potatoes

1
Grate the potatoes using a coarse grater. Place them in a clean kitchen towel and squeeze out as much water as possible—this is key to crispiness. Transfer to a bowl, season with salt and pepper, and toss with melted butter.

Caramelize the Leeks

2
In a large skillet over medium-low heat, melt butter with olive oil. Add sliced leeks, season with salt and pepper, and cook slowly for 12–15 minutes, stirring occasionally until they are soft, golden, and sweet. Stir in thyme if using, then remove from heat.

Assemble the Rösti Layers

3
In a 26 cm non-stick skillet, heat vegetable oil over medium heat. Spread half of the potato mixture evenly on the bottom, pressing lightly. Layer caramelized leeks evenly over the potatoes, then sprinkle with all the Gruyère cheese. Cover with the remaining potato mixture, pressing down gently to encase the filling.

Cook the Rösti

4
Cook on medium heat for 12–15 minutes until the bottom is golden brown. Carefully place a large plate over the pan, invert the rösti onto the plate, then slide it back into the skillet to cook the other side for another 12–15 minutes.

Rest & Serve

5
Once both sides are golden and crisp, remove from heat. Let the rösti rest for 5 minutes before slicing into wedges. Serve warm with a fresh salad or sour cream on the side.

Note

Potato Type: Use waxy potatoes for a better hold; starchy potatoes may fall apart.

Make Ahead: You can caramelize the leeks a day in advance and store in an airtight container in the fridge.

Cheese Swap: If Gruyère isn’t available, halal cheddar or Emmental can be used.

Extra Crispiness: After flipping, press the rösti lightly with a spatula to help create an even crust.

Keywords: crispy rösti, gruyère potato rösti, caramelized leek recipe, brunch potatoes, Swiss rösti

Read it online: https://petitepanini.com/recipe/crispy-potato-rosti-with-gruyere-caramelized-leeks-recipe/