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Clodagh's Swiss rösti from the slopes!

Clodagh’s headed to beautiful Verbier, where she’s been busy hitting the slopes.

But it’s not all salopettes and snow ploughing, as Clodagh is there to sample the delicious food (and après) on offer.

After a sunset drink, she’s off to try the resort’s famous raclette cheese - before recreating the iconic dish on her balcony. 

Swiss rösti

Serves 2 (Makes 4)


400g potatoes (Maris Pipers work well), peeled and coarsely grated

1 medium egg, beaten

1 tsp plain flour

¼ tsp baking powder

½ small onion, diced

4 sage leaves, finely chopped, plus 4 leaves left whole

100g raclette cheese, chopped

3 tbsp vegetable oil, for frying

Sea salt and freshly ground black pepper


1. Place the grated potatoes into a pan of boiling salted water and simmer for 1-2 minutes to blanch.

2. Drain into a sieve and then tip the potatoes into a clean tea towel and squeeze out any excess water.

3. Place the potatoes in a large bowl, add the egg, flour, baking powder, onion, chopped sage leaves and cheese. Season with sea salt and freshly ground black pepper.

4. Heat the vegetable oil in a large non-stick frying pan over a medium heat, and spoon the mixture in to make 4 röstis, flattening them down with the back of a spoon into disc shapes. Place a sage leaf on top of each rösti.

5. Cook for 5 minutes on each side until golden brown and crisp, then drain on kitchen paper.

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