× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Three Cheese Potato Rosti

Share this

Print Recipe
Potato Type: Reds
Cuisine: Italian
Prep Method: BoiledPan Fried


Side DishMain Dish

Prep Time

15 Mins

Cook Time

15 Mins


Serves 6


Soft and buttery on the inside with a crispy potato crust on the outside, this potato rösti combines three unique cheeses for a heavenly side dish.


  • 3 lbs. red potatoes
  • 2 Tablespoons butter
  • 6 Tablespoons olive oil
  • 1 Tablespoon fresh thyme
  • 1 cup requeijao (substitute for cream cheese)
  • 1 cup shredded mozzarella
  • 1/2 cup shredded provolone cheese
  • Salt and pepper to taste


  1. The day before, cook the potatoes, with skin, in a pot of salted boiling water for 10 minutes or until tender (but not falling apart).
  2. Let the potatoes cool and chill them overnight.
  3. The next day, peel and coarsely grate the potatoes. Season with salt, pepper and the fresh thyme.
  4. In a different bowl, combine the cheese and stir well. Reserve.
  5. Heat 1 Tablespoon of butter and 2 Tablespoons of olive oil in a medium sized sauté pan, over medium heat.
  6. Add half of the grated potato, spreading it out evenly to cover the bottom of the pan.
  7. Allow to cook for about 4 minutes, or until the sides start to turn golden, while shaping it into a flat cake, pressing down lightly.
  8. Pour all the cheese filling into the potato pancake, leaving a small edge all around.
  9. Then, spread out the remaining potato on top of the cheese, pressing it down and around as you go, covering all the cheese.
  10. Continue to cook for 5 more minutes. When the edges of the bottom potato cake are golden, gently shake the pan to loosen the Rösti. Then, flip it with the aid of a plate that is larger than the sauté pan.
  11. Add 1 tablespoon of butter and some olive oil and, when hot, slide the Rösti back into the pan, uncooked side down.
  12. Let it cook for 5 to 7 more minutes or until the bottom is golden brown, adding more olive oil if necessary.
  13. Remove to a plate covered with paper towel to soak the excess grease.
  14. Let it stand for 5 minutes before serving!

Make sure you use a good nonstick and enough olive oil so your rosti potatoes don’t stick to the bottom.




1 Review

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.


Made this last night as an early Mothers day dinner. This just jumped up in my list of comfort foods.



Made this last night as an early Mothers day dinner. This just jumped up in my list of comfort foods.

Nutrition Facts Per Serving















Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up