Maluns, a simple but delicious dish, comes from the Graubünden region of southeastern Switzerland. It’s a satisfying hiker’s repast prepared with boiled potatoes that are grated, mixed with flour, and roasted in butter. Serve with a few slices of fresh alpine cheese and cooked apples on the side, or just a simple cup of coffee or latte. This is the way the original mountain people used to eat, simple, hearty, and economically.
- 1 kg (about 2 ¼ pounds) cooked, unpeeled potatoes cooked the day before. (Boil the potatoes in salted water and set aside in the fridge at least 24 hours).
- 300 g (around 10 ½ ounces) white flour
- Salt, black pepper (to taste)
- 100 g (3 ½ ounces) cooking (clarified) butter
- 50 g (1 ¾ ounces) butter
- Peel and grate potatoes. Add flour, and rub in with fingertips until mixture crumbles. Season with salt and pepper.
- Heat cooking butter in cast iron pan. When this is good and hot, put in the potato gratings and lump them together with a pair of wooden spoons until the ingredients are crumbly and light brown in colour. Be patient! Cooking usually takes a while. When ready, mixture should resemble little golden lumps. Stir in remaining butter.
Important: Serve from pan straight onto plates together with cooked apple slices and a medium to hard alpine cheese. A gruyère style cheese tastes great with this dish. Applesauce, plum, cranberry, and cherry puree also make delicious sides.