Ingredients

• 1 kg (2 ¼ lb) unpeeled potatoes
  (make sure the potatoes are ¾ cooked)
• A pinch of salt
• 3 tbsp. butter
• 3 tbsp. olive oil
• 300 g grated Appenzeller
• 1 large onion

Method

Peel the boiled potatoes; grate them with a large-holed rösti grater.

Melt the butter and olive oil in a skillet; sauté the onions without browning them. Add the potatoes and a pinch of salt; sauté over medium-high heat stirring occasionally with a spatula until nicely browned. Reshape the potatoes and flatten into a cake; cover with the serving platter turned upside down and cook for 15 minutes or until a nice crust is formed. Turn out onto the platter and return to the skillet to brown the other side. Add the cheese and cover until it is melted.

Turn the rösti out onto a platter and serve immediately accompanied with a green salad.