Im Ofen gebackener RÖsti-Kuchen (Oven-baked Rösti Cake)
Im Ofen gebackener RÖsti-Kuchen (Oven-baked Rösti Cake) is a traditional Swiss recipe for a classic grated potato cake that's oven-baked to cook. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Oven-baked Rösti Cake (Im Ofen gebackener RÖsti-Kuchen).
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Röstis are great, but they are time-consuming to make. Here is a simpler oven-baked version that allows you to prepare your schnitzel, paprikash, steak (or whatever) whilst it’s baking in the oven. As well as potato, I’ve made this with a blend of potato with sweet potato, yam or cassava and it works brilliantly well, whilst giving you different taste profiles. Of course the classic version just uses the common potato, and this is the version presented here. As a note, mixing in other root vegetables like parsnips and carrots or even celeriac also works well. Though in no way traditional, I often add a finely-chopped chilli to the onion before mixing in with the potatoes.
Ingredients:
5 rashers streaky bacon
1.5kg (3 1/3 lbs) Maris Piper potatoes, peeled
5 tbsp olive oil
1 small onion, peeled and coarsely grated
2 tbsp butter, to dot the potatoes
butter, for greasing
Method:
Dry-fry the bacon in a pan for 5 until crisp, then chop into small pieces.
Bring a pan of lightly-salted water to a boil. Add the potatoes, whole, and boil for 5 minutes, drain, then place in a bowl of chilled water to prevent any further cooking.
When cool enough to handle, pat the potatoes dry and coarsely grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Squeeze out any excess juice from the grated onion, then stir into the potatoes along with the bacon.
Place a baking tray in an oven pre-heated to 190°C (170°C fan/375°F/gas mark 5) for 5 mins to warm through. Liberally grease a 23cm (9in) diameter springform cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking tray and bake in the oven for 80 minutes, until the potatoes are cooked through and crisp on top.
Cut into wedges and serve hot as an accompaniment.
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