Go Back
Jarlsberg-Stuffed Potato Rösti Recipe
Ash Tyrrell

Jarlsberg-Stuffed Potato Rösti Recipe

I still remember the first time I made this Jarlsberg-stuffed potato rösti—it instantly became a comfort food favorite in my kitchen. The crispy golden crust paired with that gooey, melty cheese center is just irresistible. I love how simple ingredients turn into something that feels so indulgent and special.
Print Recipe Pin Recipe
Total Time 40 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 lb thin-skinned potatoes – These hold their shape well after boiling and give the best texture.
  • 1/2 –1 lb Jarlsberg cheese grated – Freshly grated melts smoother and creates that gooey center.
  • 2 green onions or chives chopped – Adds freshness and a mild onion flavor.
  • 2 –3 tablespoons butter – Helps create a rich golden crust.
  • 2 –3 tablespoons canola oil – Prevents burning and ensures even crisping.
  • Salt and pepper to taste – Enhances the natural flavor of potatoes and cheese.

Method
 

  1. Boil whole potatoes for about 15 minutes until just tender, then let them cool completely. Cooling is important so they don’t turn mushy when grated. You can even refrigerate them ahead of time for easier prep.
  2. Coarsely grate the cooled potatoes using a box grater. Some of the thin skin may come off naturally—just discard it. The texture should be chunky, not mashed, for the perfect crispy finish.
  3. Heat a skillet with oil and butter over medium-high heat. Spread half of the grated potatoes evenly and press them down gently. Season with salt, pepper, and sprinkle green onions, then cook until the bottom turns golden.
  4. Scatter all the grated Jarlsberg cheese over the cooked layer. Cover it with the remaining potatoes and press lightly to seal. This creates that signature cheesy center once melted.
  5. Carefully flip the rösti onto a plate or board, then slide it back into the pan. Add more butter or oil if needed and cook until the other side is crispy and golden, about 5–7 minutes.
  6. Transfer the rösti to a cutting board and let it rest briefly. Slice into wedges and garnish with extra chives if you like. Serve warm while the cheese is still perfectly melted.

Notes

  • I always let the potatoes cool completely before grating—it keeps the texture perfect.
  • Don’t skimp on butter and oil; I learned that’s the secret to a crispy crust.
  • I press the potato layers gently, not too hard, so they stay light yet hold together.
  • Flipping can be tricky—I use a plate to make it easier and avoid breaking it.
  • I sometimes add a little extra cheese (no regrets!) for an extra gooey center.