Griessschnitten
Every year Sam requests the same meal for his birthday.
Not steak, not lasagna, not burgers—Griessschnitten.
This cheesy dish from my mother-in-law’s kitchen is Sam’s nostalgic childhood favourite.
Creamy semolina is packed with cheese, whisked with eggs, then topped with more cheese. Served with applesauce, it’s a comforting Swiss classic.
This recipe comes from my mother-in-law, by way of Betty Bossi’s Aus Mutter’s Kochtopf.
Most of the Griessschnitten recipes online are for a sweet version, especially one that is sliced and served with compote (check out this version with elderberries from the wonderful blog Einfach Essen).
This recipe is, by contrast, a cheesy, pillowy main course to be served in thick slices with a dollop of applesauce on the side.
1 litre milk
80 g butter
nutmeg, salt and pepper to taste
200 g semolina
100 g Gruyère or other hard cheese, grated
3 eggs
butter and more grated cheese for topping
Preheat the oven to 200° C / 400° F / gas mark 6.
Butter a large 2.5 litre (10 cup) baking dish.
In a large pot, bring the milk, butter, and seasonings to a boil.
Whisk the semolina into the milk. Reduce heat, and continue stirring until thickened—about 10 minutes. Let cool slightly.
Stir the cheese into the semolina mixture.
Once the semolina mixture has cooled slightly more, whisk in the eggs, then spread into your buttered baking dish.
Sprinkle flakes of butter and some grated cheese on top.
Bake for about 20-25 minutes, or until the top is nicely browned.
Serve with applesauce (recipe below).
Semolina is also sold as semolina flour. In Swiss supermarkets this is called Hartweizengriess / Semoule de Blé dur / Semola di Grano Duro.
Any kind of hard Swiss cheese would suit, such as Gruyère, Emmental, Appenzeller, Tilsiter, or all forms of Berg- and Alpkäse.
Serves four.
Applesauce
Peel, core and chop some apples (firm and slightly sour work best) and put them in a pot.
Add a little water to prevent them from sticking to the bottom.
Cook over low heat until softened. Cooking time will vary based on the type of apples you have.
Whizz with an immersion blender until smooth.
Season with a pinch or two of cinnamon or mixed spice.
More Swiss comfort food?
Chäshörnli
