Chäsgetschäder – Cheese Dish From the Prättigau Region

Heat the butter in a fondue caquelon or an enameled frying pan. Add onions and steam until golden. Add white bread, diced, and steam briefly.

Add milk, bring to a boil and simmer gently for about 10 minutes, stirring.

Season with a little salt (really watch out, because cheese is salty !!), pepper and nutmeg.

Grate the three types of cheese on the rösti grater, gradually adding to the quantity, stirring constantly: it should become creamy.

Bring to the table in the cooking vessel and ladle into the plates.

Note: Always cook the getschaeder fresh, it cannot be reheated. Be sure to use mature cheese, young cheese makes the dish tough and hard to digest.

Serve as a ‘light’ dinner, with latte as the beverage.

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