Swiss Rosti with Cheese

• 2 lbs. Potatoes
• 1 small onion, chopped
• 3/4 tsp salt
• 1/2tsp pepper
• 3 tbsp butter
• 2 cups shredded Gruyere of Appenzeller cheese

Boil unpeeled potatoes until tender but firm. 10 - 20 minutes (about 5 minutes less than for eating.) Let cool; refrigerate, unwrapped, overnight.

Skin and grate potatoes coarsely, mix with onion, salt and pepper. In large cast-iron or nonstick skillet, melt 2 tbsp. Of the butter over medium heat; add potato mixture and press down firmly with spatula. Cook until bottom is well browned. 10 - 12 minutes. Place plate upside down on top of rosti onto plate.

Add remaining butter to skillet. Carefully slip rosti into skillet so uncooked side is on bottom; cook until bottom is light golden, about 6 minutes. Sprinkle with cheese; cook until melted 2 - 3 minutes. Using spatula, fold in half invert onto plate and cut into 4 wedges.