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🇨🇭Switzerland

Jacket Potatoes with Cheese

Gschwellti

Potatoes boiled whole in their skins and eaten hot with cheese, butter and pickles, the standard partner to raclette and cold cuts.

🇨🇭Switzerland

Maluns

Potatoes boiled the day before, grated and rubbed with flour into crumbs, then fried slowly in butter for the best part of an hour.

🇨🇭Graubünden, Switzerland

Plain in Pigna

An oven-baked Engadine dish of grated potatoes, ham and salsiz layered with cream and baked until the top crisps.

🇨🇭Bern, Switzerland

Rösti

Coarsely grated potato pressed into a pan and fried in butter or lard until both faces form a deep golden crust.