A delightful twist on the classic rosti, these golden cheese potato pancakes are crispy, cheesy, and perfect for any meal.
Boil the potatoes in salted water until tender but still firm, then drain and let them cool.
Cooling the potatoes makes them easier to peel and grate without falling apart.
Peel the cooled potatoes and grate them into a large bowl.
Use a coarse grater for a better texture in the pancakes.
Heat a nonstick skillet over medium heat and melt a portion of the butter.
Ensure the skillet is evenly coated with butter to prevent sticking.
Add a layer of grated potatoes to the skillet, followed by a layer of cheese, and season with salt and pepper.
Press the layers gently with a spatula for even cooking.
Repeat the layering process, dotting each layer with butter, and sprinkle hot water over the top layer.
The hot water helps steam the layers, making them tender inside.
Cover the skillet and cook on low to medium heat until the bottom layer is golden brown.
Check occasionally to ensure the bottom doesn't burn.
Flip the pancake carefully using a spatula and cook the other side until golden brown.
Use a wide spatula for easier flipping.
Serve the pancakes warm, garnished with your favorite toppings.
Sour cream or fresh herbs make great garnishes for these pancakes.
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