Bündner potato rösti

01. March 2014

Push Pan: For 4 persons


  • 1 kg potatoes that stay firm when boiled
  • 100 g diced bacon
  • 150 g salsiz or salami, sliced
  • 25 cl milk
  • 1 tablespoon plain flour
  • 1 heaped tablespoon of coarsely ground cornmeal (polenta bramata)
  • Freshly milled salt and pepper


Generously butter a flan tin of 28-30 cm in diameter and chill. Preheat the oven to 180 °C.

Peel the potatoes and grate with the coarse side of a grater. Mix with the diced bacon and the sliced salsiz; if you are using slices of salami cut these into strips.

Mix together the milk, flour and cornmeal and add to the potatoes. Season the mass with a little salt (bacon and salsiz already contain salt!) and plenty of pepper. Put the potatoes into the prepared tin and press flat.

Roast the Bündner rösti in an oven at 180 °C on a shelf in the lowest groove for about 50 minutes.


In the vegetarian version cubed Bündner mountain cheese is used instead of salsiz and bacon.

Annemarie Wildeisen's KOCHEN

Bündner potato rösti
* incl. VAT, plus shipping