Recipe: Bettys Swiss Rösti

Swiss Rösti is one of our most famous and popular dishes. To understand why it's on our menu you have to go back to 1885 and a little town called Lindenbach near Bern, Switzerland. That's where our founder, Frederick Belmont, was born. He later travelled to England and in 1919 opened the first Bettys. He filled it with continental specialities – a tradition we continue to this day.

Ingredients

Method

1. Wash the unpeeled potatoes.

2. Bring a pan of salted water to the boil, then add the potatoes.

3. Simmer for approximately 20-25 minutes, depending upon the amount and size of the potatoes and the size of the pan.

4. Check by inserting a cutlery knife into the centre of a potato. It will feel resistant to the centre, but the knife should slowly slip out of the potato.

5. If you have put an extra potato in the pan to test, cut in half and the core (approximately the size of a 10 pence piece) should still be raw.

6. Drain and allow to cool naturally ideally overnight (do not refrigerate). Peel the potatoes then grate coarsely.

7. Melt the butter in a saucepan and add the onion. Cook until soft and remove from the heat. In a bowl add the grated potato to the cooled onion, mix together with the gruyère cheese, cream and seasoning.

8. Stir through the precooked bacon lardons into the base mix prior to cooking.

9. Heat a non-stick frying pan and add the potato mix. Gently press down to form a potato cake.

10. Cook for 5-6 minutes on both sides. Wait until a golden edge has formed before turning over.

11. Once cooked on both sides place the grated raclette into the centre of the rösti and allow to melt under a hot grill.

12. Serve with chutney and salad.