Aug 10

Maluns: A Traditional Engadine Recipe

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.

Ingredients

  • 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

Preparation

  1. Peel and grate potatoes. Add flour, and rub in with fingertips until mixture crumbles. Season with salt and pepper.
  1. 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.

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Eileen-Burns

Brittney Clarke

Alps Specialist

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