Stuffed Artichoke Rösti with Brie, Bacon and Cumin


Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 2 large potatoes
  • 40 g ( oz) unsalted butter
  • 1 small onion, finely chopped
  • ½ teaspoon cumin seeds
  • 75 g (3 oz) piece of smoked bacon, cut into lardons (short strips)
  • 250 g (9 oz) Jerusalem artichokes
  • freshly grated nutmeg
  • 100 g (1 oz) Brie, rind removed, sliced
  • Salt and freshly ground black pepper


    Rösti is a Swiss grated potato cake fried in butter. My recipe goes one stage further, mixing Jerusalem artichokes, bacon and cumin into the potatoes and filling the cake with cheese. It makes a great accompaniment to poultry or meat dishes.

    Boil the potatoes in their skins until just tender, about 20 minutes. Drain well and peel while they are still warm.

    Heat 15 g (½ oz) of the butter in a small pan, add the onion and cumin seeds and cook over a gentle heat until the onion is softened but not browned. Raise the heat, add the lardons and fry for 2 minutes.

    Grate the potatoes into a bowl, then stir in the onion and bacon mixture. Peel the artichokes and grate them coarsely into the bowl. Mix well together, then season with salt, pepper and nutmeg.

    Heat the remaining butter in a 20 cm (8 in) non-stick frying pan until foaming. Add half the potato and artichoke mixture and press down with a palette knife or the back of a spoon to compact it. Cook for about 5-8 minutes, until golden brown underneath, then arrange the sliced cheese on top, leaving a 2 cm (¾ in) border. Season, then top with the remaining potato mixture, pressing it down again.

    Carefully turn the potato cake over (if you find this tricky, slide it on to a plate, invert the pan on top and then flip it over). Cook on the second side until golden brown and cooked through, about 8-10 minutes.