Maluns – Swiss potato crumbles with cheese and applesauce

Start with potatoes already boiled in their skins the day before and chilled overnight in the fridge. Their earlier cooking and chilling are not included in the time given for this recipe. Peel them if they still have their skins, then weigh out 800 g. They should be completely cold and hold their shape. Have a large bowl and two ordinary frying pans about 26–28 cm in diameter ready, preferably with a nonstick surface.

Grate the potatoes into the bowl using the large holes of a grater, as for rösti. Use a light touch to keep the shreds distinct and loose. Pull larger clumps apart with your fingers; do not mash the potatoes into a smooth mixture.

Add all the flour and the salt to the potato shreds. Mix gently and rub with your fingers until the potatoes are evenly coated in flour and form small, loose clumps. Break larger pieces apart instead of kneading a firm dough. Start frying as soon as the mixture is ready.

Melt 20 g butter in each pan over low or medium heat. When it starts to foam, divide the potato mixture equally between the two pans. Spread it out loosely and begin stirring with a wooden spatula, lifting and separating the clumps. Divide the remaining 40 g frying butter into two portions of 20 g.

Fry for about 35–45 minutes, stirring frequently, alternating between the two pans, and breaking up larger clumps with the edge of the spatula. Gradually add the reserved butter: 20 g to each pan in several small pieces. Keep the frying gentle; lower the heat if the crumbs darken too quickly. Over time, the flour will no longer be visible and the mixture will separate into small, irregular, golden crumbles. Toward the end, you can raise the heat slightly while continuing to stir, so the surface becomes crisp.

Once the crumbles are evenly browned and lightly crisp on the outside, turn off the heat. Add 10 g of the remaining butter to each pan. Stir gently until it melts and coats the maluns. Divide all the crumbles and any butter left in the pans among four plates.

Cut the cheese into small pieces and divide into four portions of 40 g. Spoon the apple purée into four small bowls, allowing 100 g per serving. Serve straight away alongside the hot maluns, keeping the cheese in pieces and the apple purée separate so everyone can combine the flavors as they eat.