Berner Rösti (Bernese Rösti)

Name: Berner Rösti (Bernese Rösti)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Switzerland
Ingredients: 2 lbs (900 g) russet potatoes; 4 oz (115 g) Swiss bacon or pancetta, diced; 1 small onion, finely chopped; 3 tbsp (45 g) unsalted butter; 4 oz (115 g) Gruyère or Emmental cheese, grated; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 2 tbsp (30 ml) neutral oil or additional butter for frying

Berner Rösti Say it: BER-ner RUR-stee

By the Passport Plate editors. Published November 14, 2026.

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Berner Rösti is the iconic potato dish of Bern, Switzerland. Made from grated boiled potatoes pan-fried into a golden, crispy cake, it features a rich topping of melted cheese and often bacon or ham. Traditionally served as a hearty side dish or a main course for lunch or dinner, its contrasting textures of crunchy crust and creamy interior make it a beloved comfort food across the country.

Berner Rösti (Bernese Rösti)

Berner Rösti

Pronounced BER-ner RUR-stee

Serves: 4
Prep: 25 min
Cook: 35 min
Total: 1 hr
Level: Medium

Gluten-free

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

2 lbs (900 g)900 g (2 lbs) russet potatoes
4 oz (115 g)115 g (4 oz) Swiss bacon or pancetta, diced
1 small onion, finely chopped
3 tbsp (45 g)45 g (3 tbsp) unsalted butter
4 oz (115 g)115 g (4 oz) Gruyère or Emmental cheese, grated
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp (30 ml)30 ml (2 tbsp) neutral oil or additional butter for frying

Method

Boil the whole unpeeled potatoes in salted water for 15-20 minutes until just tender but still firm in the center. Drain and let cool completely, preferably overnight in the refrigerator.
Peel the cooled potatoes and coarsely grate them into a large bowl using the large holes of a box grater.
In a large nonstick or cast-iron skillet (10-12 inches / 25-30 cm), cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
Add the chopped onion to the pan and sauté in the bacon fat until soft and translucent, about 5 minutes. Transfer the onion to the bowl with the grated potatoes.
Add the cooked bacon, salt, and pepper to the potatoes and onion. Gently toss everything together without compacting the mixture.
Wipe the skillet clean, then melt 2 tbsp (30 g) butter with 1 tbsp oil over medium heat. Add the potato mixture and press it gently into an even cake with a spatula.
Cook undisturbed for 10-12 minutes until the bottom is deep golden brown and forms a crisp crust. Check by lifting an edge with the spatula.
Place a large plate over the skillet and carefully invert the rösti onto the plate. Add the remaining butter and oil to the skillet.
Slide the rösti back into the pan, uncooked side down, and cook for another 8-10 minutes until the second side is also golden and crisp.
Sprinkle the grated cheese evenly over the top, cover the skillet, and cook 2-3 minutes more until the cheese melts completely. Slide onto a serving plate and cut into wedges.

Regional variants

While Berner Rösti is specifically topped with cheese and bacon, plain rösti without toppings is common throughout German-speaking Switzerland. Some regions add herbs, apples, or serve it with fried eggs on top for a full meal.

Cook's notes

Boiling the potatoes a day ahead and refrigerating them makes them much easier to grate and helps create a crispier crust.
Use a well-seasoned cast-iron or nonstick pan to prevent sticking; a traditional rösti pan is ideal if you have one.
For extra flavor, some Bernese cooks add a splash of white wine to the potatoes before frying.

Serve with

Traditionally served with a green salad, sausages, or as a side to Zürcher Geschnetzeltes (veal in cream sauce).

Make ahead and storage

The boiled potatoes can be prepared a day ahead. The finished rösti is best eaten fresh but can be reheated in a hot oven to restore some crispness.

Berner Rösti (Bernese Rösti)