Griessgnocchi
Fluffy semolina, cut into rounds, covered in cheese and baked in the oven.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Swiss Sides
Fluffy semolina, cut into rounds, covered in cheese and baked in the oven.
These crackers are easy to make, satisfyingly crispy, and great plain for an Apèro, or the perfect accompaniment to a cheese platter and crudités.
A layer of potatoes, a layer of creamy onions, and cheese on top, this traditional side dish from canton Zürich is pure comfort food.
My grandmother’s super simple cauliflower, with brown butter and breadcrumbs.
I can’t think of anything more comforting than these cheesy mashed potatoes, formed into dumplings, basted in butter and baked in the oven.
If you’ve had a salad at a Swiss restaurant, chances are it looked a bit like this.
This melty dish is a perfect starter for Christmas, whether served individually, or as part of a larger cheese board.
A classic dish that has been around for centuries, these fried sage leaves whose name translates to “sage mice”, are so called because they resemble the little critters, with the stems as tails.
Dress your asparagus in raclette and Rohschinken.
This recipe comes from Marianne Kaltenbach’s Aus Schweizer Küche, where the potato is sliced in rounds and an interesting ingredient is added—Milchkaffee. If you don’t have it at hand, you can use just milk, or even a glass of white wine.
Marianne Kaltenbach lists these Polentaknödel as a Bündner speciality in her Aus Schweizer Küchen and drizzles her final, already cheese strewn, product with an espresso cup's worth of melted butter.
Belper Knolle is a magical, hard, peppery and garlicky cheese ball that you can grate over just about any dish.
With a few humble ingredients you can make this classic dish from canton Uri—pear mashed potatoes, crowned with onions.
Polenta is yellow cornmeal that's cooked over low heat until it becomes a delicious, tender mash. It belongs, with chestnuts and risotto, to the traditional peasant foods of Ticino.
Plain in Pigna removes the two most annoying aspects of Rösti-making. Having day old boiled potatoes on hand, and the dreaded flip.
As early as Roman times filled eggs were served as a first course for wealthy diners. Through the ages they have been enjoyed all over Europe with numerous filling variations including: cheese, raisins, herring, anchovies and even caviar. The Swiss version is like a bacon and egg breakfast with christmas spices.
According to the excellent cookbook, Kochen wie im alten Bern (loosely translated as Cook Like They Did in Old Bern), in the 1700s there was hardly a Swiss cookbook that didn't mention some sort of Zitronensalat (lemon salad).
This potato salad is far from a Härdöpfu. Mayo-free, yet still rich and creamy, it's the perfect BBQ side dish on a hot summer day.
These chestnuts, glazed with caramel, feature in the Wildteller.
(And they are excellent spooned over ice cream as well.)
