Chef George Garlic Butter Rösti

Chef George Professional Series

Silk & Sizzle Garlic Butter Dust · Gruyère · White Cheddar · Parmesan Crust · Horseradish Crème

Yield: 8–10 servings

Rösti Ingredients

  • 2 lbs russet potatoes, peeled and shredded
  • 1 small sweet onion, grated
  • 1 cup sharp white cheddar, shredded
  • ½ cup Gruyère cheese, shredded
  • 4 oz cream cheese, softened
  • 2 large eggs
  • ¼ cup all-purpose flour
  • 1 tbsp Silk & Sizzle Garlic Butter Dust
  • 1 tsp Tobias Garlic Salt
  • 1½ tsp Mediterranean All-Blend
  • Fresh cracked black pepper, to taste
  • 2 tbsp chopped chives
  • 2 tbsp melted butter
  • 2 tbsp neutral oil (for pan)
  • ¼–⅓ cup finely grated Parmesan cheese
  • 2–3 tbsp butter, cut into small pats
Chef George Garlic Butter Rösti

Instructions:

  1. Preheat oven to 400°F.
  2. Shred potatoes and squeeze thoroughly in a towel to remove excess moisture.
  3. Combine potatoes, onion, cheddar, Gruyère, cream cheese, eggs, flour, Silk & Sizzle, Tobias Garlic Salt, Mediterranean All-Blend, black pepper, chives, and melted butter.
  4. Lightly coat a 10–12 inch cast iron skillet or square cast iron baker with oil.
  5. Press mixture evenly into the pan, approximately ¾–1 inch thick.
  6. Sprinkle Parmesan evenly across the top.
  7. Distribute butter pats over the surface.
  8. Bake 35–45 minutes at 400°F.
  9. Increase oven to 425°F and continue baking 5–10 minutes until deeply golden and crisp.
  10. Rest 10 minutes before slicing into squares, wedges, or rectangles.

Horseradish Crème:

Ingredients

  • ½ cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • Pinch Tobias Garlic Salt

Whisk all ingredients together and refrigerate for 30 minutes before serving.

Serve With:

Grilled ribeye
NY strip
Prime rib
Filet mignon

Chef Notes:

– Squeezing the potatoes completely dry is the most critical step. Excess moisture will prevent the rösti from crisping properly.

– Cast iron is non-negotiable for this recipe — it delivers the even heat and crust development the rösti needs.

– The 425°F finish at the end drives the Parmesan crust to deeply golden. Don't skip it.

– Rest the rösti for a full 10 minutes before slicing — it holds together far better when slightly cooled.

– Garnish with additional chives and a generous dollop of horseradish crème at the table.

– The result combines the best qualities of a Swiss rösti, potato gratin, and loaded baked potato.

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© Day of the Dead Food Products  •  Crafted by Chef George  •  Cook with intent.