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The taste of Swiss food is interesting, I dare you to try it.

Recipes for Birchermuesli, Alpermagronen and Rosti.

By Make Food By YourselfPublished 3 months ago 4 min read


Here is the original Swiss recipe for Bircher muesli, which was developed at the end of the last century by the Swiss doctor Maximilian Oskar Bircher-Benner.

Bircher rejected the accepted medical practice of the time to thoroughly cook food, which was thought to be healthier, and introduced a small ball of rolled oats and apple cider as an appetizer before most meals.

The original recipe is a tasty combination when made this way, although our idea of ​​what muesli is has changed over the years to include less fruit and more grain.


  • 1 pot of rolled oats
  • 2 tablespoons of water
  • 1 spoon
  • sweetened condensed milk
  • 2 teaspoons of lemon juice
  • 1 large apple (grated with the skin)
  • 6 raw hazelnuts (or almonds, chopped)

Method of preparation

  1. In a small bowl or mug, mix the oats and water and let them soak overnight in the fridge. If you're in a hurry, oats don't need to be soaked for hours to be digestible, although other grains do.
  2. Add the sweetened condensed milk and mix. Evaporated milk, cream or regular milk can be substituted. You can add 2 teaspoons of sugar to regular milk or try honey, agave nectar or stevia if you want to avoid sugar.
  3. Mix the grated apple with lemon juice and then add the oat mixture. Toast with raw almonds or hazelnuts and serve.



  • Butter
  • Medium onion
  • Potatoes
  • Dried macaroni (Magronen)
  • Grated Gruyère cheese
  • Heavy cream
  • Fresh Parsley
  • Applesauce

We used dried Magronen pasta for this recipe, but you could also use the traditional Hörnli, maccheroni, macaroni or your favorite pasta. A smaller tube-like pasta works best to soak up all that delicious, creamy cheesiness.

Method of preparation

  1. Heat the butter in a medium saucepan, on medium heat, until lightly browned.
  2. Add the onion and cook for 5 minutes.
  3. Add a pinch of salt and continue to cook until browned.
  4. Heat a large pot of water on high heat until it boils.
  5. Add a large pinch of salt, the potatoes and cook for another 5 minutes.
  6. Add the pasta and cook according to the instructions on the package, subtracting one minute to avoid overcooking in the oven.
  7. Preheat the oven to 375F.
  8. Drain and cool the potatoes and macaroni under cold water.
  9. Mix the potatoes and macaroni with the cream, salt and pepper.
  10. Divide the potato mixture and cheese into three parts and layer, starting with the potatoes, then adding the cheese, adding more potatoes, adding more cheese, adding the rest of the potatoes and the rest of the cheese. Top with the onions.
  11. Bake for 15 to 20 minutes.
  12. Remove from oven.
  13. Top with parsley.
  14. Serve with applesauce.



  • 3 floury potatoes
  • 1/2 very small onion (or 2 green onions)
  • 8 teaspoons of oil
  • salt, black pepper

Method of preparation

  1. The first rule is to use a non-stick pan, I got the best results with a Teflon-coated cast iron one. The second is the use of floury potatoes, so the potato pancake will come out crispy on top, but soft, almost creamy I would say, inside. The third rule is to use a little oil (a little more than for pancakes), depending on the size of your pan. For a 15 cm pan, I used 1 teaspoon of oil for each side. Instead of oil, you can also use duck lard or you can add a drop of butter when you fry the second part (this if you don't want a fasting version).
  2. Grate the potatoes and onions. Season well with salt and a lot of ground black pepper. Mix gently by hand until the spices are evenly distributed.
  3. Heat 1 teaspoon of oil in a pan. Check if it is hot with a few potato threads, which should sizzle when you put them in the pan.
  4. Add potatoes to the pan and with the back of a spoon press them over the entire surface in an even and thin layer. You only need to put enough potatoes to cover the bottom of the pan without showing through them (about 2 mm). If the layer of potatoes is too thick, either it will not be cooked inside like the world, or you will burn it on top so that it is fried until the middle. Press the potatoes thoroughly in the pan with a spoon. Be careful that no ragged strands of potatoes come out on the edges, pull them with a spoon to the inside, otherwise they will burn.
  5. Fry the ribs on the first side for 3.5-4 minutes, on medium heat.
  6. Place a plate on the pan and flip the pancake onto the plate. Put 1 teaspoon of oil (and a little butter if you want) in the pan and let the pancake slide back into the pan. Fry it on the second side for another 3 minutes, also on medium heat.
  7. Remove the pancake from the pan and cut it into quarters. Stack the slices one on top of the other, it looks really good that way.
  8. Serve rosti immediately, while they are hot.

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About the Creator

Make Food By Yourself

Food recipes for you and your loved ones. I present both food and sweets, from different countries, for a diversification of tastes to your liking.

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