Oven-Baked Rösti Cake

Prep Time
Cook Time
1h 55m
Ready In

"Traditiohnal swiss potato dish done in the oven."

Original recipe yields 7 servings


  • Serving Size: 1 (136 g)
  • Calories 280.5
  • Total Fat - 20.1 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 22.9 mg
  • Sodium - 373.2 mg
  • Total Carbohydrate - 15.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 1.6 g
  • Protein - 9.4 g
  • Calcium - 13.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 9.3 mg
  • Thiamin - 0.2 mg

Step 1

Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.

Step 2

When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.

Step 3

Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed 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 sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.

Tips & Variations

No special items needed.



Okay, I had originally planned to make this for breakfast tomorrow (well, later this morning), but I ended up making it at about around 2:00 a.m. (midnight munchies a little late). Ha. Absolutely loved it. What is not to like. So very simple to make. The baking time was the hardest part, because I wanted it right then and there when I decided to make it. Ha. Loved every ingredient (I did add a touch of S&P). I ate about half of it myself... so their is a smidge left for hubby in the morning when he wakes up! Great recipe. A keeper for sure. Made for CQ 2015 for Team LBOB.

review by:
(5 Aug 2015)


This was easy to make and a nice change from our regular potato dishes. I was able to buy pepper bacon ends from our local butcher shop, It very rich and smokey, so I cut back on the amount and it was still a little dominant. I cut the recipe in half and baked it in my 10" stainless steel frying pan, it came out perfectly. Made for the 2015 Culinary Quest by one of the Toasted Tourists

review by:
(4 Aug 2015)