A new twist on a classic dish, potato and pear Roesti baked with Brie soft-ripened cheese and topped off with jam. This recipe is perfect for the colder months and can be either enjoyed as a main dish, or a starter with an accompanying salad. Potato Roesti is a staple of the Swiss cuisine for many centuries, primarily in the alpine regions, with Brie and Soft Cheese being a classic staple of the french cuisine, with origins in the French region Brie near Paris, from where this type of cheese originates.
The new twist is to not only grate potatoes for the Roesti but mixing it with grated pear, too. In combination with melted soft cheese and another sweet flavour added by the red fruit jam, what a wholesome dish. Additionally, a mixed leaf salad with a light balsamic dressing will make this recipe definitely Sunday lunch worthy. Or why not treat yourself to an elegant dinner on a weekday? If this past year has taught us one thing, its “everything is possible”.
Recipe: Potato and Pear Roesti with Brie Cheese and Jam
- 3 potatoes, medium-sized, uncooked
- 1 pear, small to medium-sized
- 100 g brie cheese, or similar soft cheese (Camembert, …)
- 3 teaspoons of jam of your choice, preferably cranberry, dark cherry, fig, raspberry,…
- some butter for frying the Roesti, as well as salt and pepper
This recipe is for four Roesti, for a full meal you should at least calculate 2 per person, 1 if it is just a starter. Roundabout you should calculate a bit less than one medium-sized potato per portion, plus about 1/4 of a pear and 25 g of Brie or Camembert.
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First of all, preheat your oven to 200-degree celsius. Remove the skins of the potatoes, wash the pear, remove its inner part, and grate both. Either using an automatic machine, or your own strength. As the pear is relatively high in fluids, make sure you squeeze the grated pear/bits, as you do want your Roesti to be crispy, just like the original swiss ones, not soggy. Now mix both the dried pear with the grated potatoes, add each a pinch of salt and pepper, and part the amount into four equally sized parts.
Heat up a tablespoon of butter in a pan on medium heat, place the three mixed pear-potato cakes and jab them flat. You want to make sure the first side is already crispy, before flipping the pear potato Rösti on its other side. Push them against the pan again, and cook them again until golden brown with a few crispy bits. As you will grill them in the oven now, you don’t want the Roesti to be too crispy, but nicely golden brown.
Once the Rösti patties are finished frying in the pan, place them on parchment paper on a baking tray. Cut your Brie cheese in about 0,3 to 0,5 cm thick slices and place them centred on top of the Roesti. If you want, you can place a thin slice of ham or smoked ham (Bauernschinken, Bauernspeck, Schwarzwaelder Schinken, Buendnerfleisch, ..) underneath the soft cheese layer. Position the Roesti in the preheated oven and preferably grill them in the grilling mode of your oven, until the cheese is nicely melted. This shouldn’t take longer than 5 minutes, always keep an eye on how brown the edges of the Roesti get.
Remove the tray from your oven and add about one teaspoon of jam per individual Rösti, either directly on top of the Roesti or place it separately on a plate.
Enjoy your Potato Pear Roesti with Brie whilst they are still warm, soft and delicious.