Melty Cheese & Potato Skillet
Chäschüechli is Swiss comfort food—crispy potato cakes melted with cheese and onion. This weeknight version skips the pastry and delivers the same gooey, golden magic in one skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 1.5 lbs potatoes, waxy (e.g. Yukon gold)
- 1.5 cups gruyère or emmental cheese, shredded
- 1 medium yellow onion
- 3 tbsp all-purpose flour
- 2 tbsp butter
- 1 pinch salt and black pepper to taste
Instructions
- 1
Peel potatoes, grate them on the large holes of a box grater, then squeeze out excess moisture in a clean kitchen towel.
- 2
Dice onion fine. Toss grated potato with cheese, onion, flour, salt, and pepper until evenly coated.
- 3
Heat butter in a 10-inch nonstick skillet over medium-high until foaming, about 90 seconds.
- 4
Press potato mixture into the pan, spreading it flat to the edges. Cook without stirring until bottom is golden and crisp, 6–8 minutes.
- 5
Slide cake onto a plate, flip it back into the pan raw-side down, and cook until second side is golden and cheese melts through, 5–6 minutes.
- 6
Slide onto a cutting board, slice into wedges, and serve hot with a sharp pickled onion or fresh green salad on the side.
Tools you’ll need
- box grater
- kitchen towel
- 10-inch nonstick skillet
- rubber spatula or offset spatula
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
