50+ Delicious January Swiss Recipes to Try This Winter

January is the perfect time to indulge in hearty, flavorful meals that bring warmth to the chilly winter months.

If you’re looking to explore traditional and comforting Swiss cuisine, you’re in for a treat!

Swiss recipes are known for their rich flavors, unique combinations, and ability to bring family and friends together around the table.

Whether you’re craving creamy fondue, savory stews, or indulgent pastries, the Swiss culinary tradition offers something for every taste.

From the alpine peaks to the rolling hills, these dishes reflect the country’s love for seasonal ingredients and comforting meals.

In this article, we’ve compiled 50+ Swiss recipes to inspire your cooking this January.

These dishes are perfect for cozy dinners, festive gatherings, and everything in between.

So, get ready to explore a variety of Swiss classics, from velvety fondue to sweet nut-filled pastries. Let’s dive into these flavorful recipes that will warm both your heart and your home.

50+ Delicious January Swiss Recipes to Try This Winter

Swiss cuisine offers a perfect blend of rich flavors, warming spices, and simple yet elegant dishes, making it an ideal choice for January meals.

Whether you’re looking for a comforting bowl of soup, a savory cheese fondue, or a sweet dessert to round off your meal, these 50+ Swiss recipes have something for everyone.

The combination of wholesome ingredients and time-honored traditions will not only fill your kitchen with tantalizing aromas but will also bring your family and friends together to enjoy the joy of good food.

So, this winter, take the time to explore the wonderful world of Swiss cuisine and treat yourself to dishes that are perfect for any January occasion.

Swiss Fondue Feast

Swiss Fondue is a culinary symbol of warmth, togetherness, and tradition, perfect for chilly January evenings. Originating from the Alpine regions, this dish showcases Switzerland’s famous cheese heritage. The creamy and savory blend of melted Gruyère and Emmental cheeses is a crowd-pleaser, making it an ideal centerpiece for a cozy family gathering or an intimate dinner party. The communal aspect of dipping bread, vegetables, or even fruits into the rich, bubbling cheese adds an interactive touch that will leave your guests wanting more.

Ingredients

• 1 garlic clove (halved)
• 1 cup dry white wine
• 2 tsp lemon juice
• 1 ½ cups Gruyère cheese (grated)
• 1 ½ cups Emmental cheese (grated)
• 2 tsp cornstarch
• 1 tbsp kirsch (cherry brandy) (optional)
• Freshly ground nutmeg (to taste)
• Salt and pepper (to taste)
• Crusty bread cubes (for dipping)
• Blanched vegetables (e.g., broccoli, carrots, cauliflower)

Instructions

1. Rub the inside of a fondue pot with the cut sides of the garlic clove, then discard the garlic.
2. Heat the white wine and lemon juice in the pot over medium heat until just simmering.
3. Gradually add the cheeses, stirring constantly in a figure-eight motion to prevent clumping.
4. In a small bowl, mix the cornstarch with the kirsch (if using) or a bit of water to form a smooth paste, then stir it into the cheese mixture.
5. Continue to stir until the fondue is smooth and creamy. Season with nutmeg, salt, and pepper to taste.
6. Place the fondue pot over a flame to keep it warm and serve with bread cubes and vegetables for dipping.

Swiss Fondue isn’t just a meal; it’s an experience that brings warmth and connection to any January evening. The harmonious blend of creamy cheeses and aromatic spices highlights Switzerland’s rich culinary traditions. Gather your loved ones around the fondue pot and create a delightful memory that will make winter evenings feel a little less chilly and a lot more flavorful.

Rösti with Melted Raclette

Rösti, a classic Swiss dish of crispy, golden potato pancakes, pairs beautifully with Raclette cheese in this recipe, making it a hearty and satisfying meal for January. Rösti represents the rustic roots of Swiss cuisine, while Raclette, with its gooey texture and nutty flavor, adds a gourmet touch. Together, they create a comforting dish that’s simple to prepare yet loaded with traditional Alpine flavor.

Ingredients

• 4 medium potatoes (peeled and grated)
• 1 small onion (finely chopped)
• 2 tbsp butter
• Salt and pepper (to taste)
• 200g Raclette cheese (sliced)
• Cornichons and pickled onions (for serving)

Instructions

1. Squeeze out excess moisture from the grated potatoes using a clean kitchen towel.
2. Mix the potatoes with the chopped onion, then season with salt and pepper.
3. Heat butter in a large skillet over medium heat. Add the potato mixture, pressing it down into an even layer.
4. Cook until the bottom is golden and crisp, about 8–10 minutes. Carefully flip the rösti and cook the other side until crisp.
5. Place the sliced Raclette cheese on top of the rösti and allow it to melt.
6. Slide the rösti onto a serving plate and garnish with cornichons and pickled onions.

Rösti with Melted Raclette is a delightful combination of texture and flavor, showcasing the best of Swiss comfort food. Whether served as a main dish or a side, this recipe is a versatile addition to your January repertoire. The crispy rösti and gooey Raclette are sure to satisfy and bring a touch of Alpine warmth to your table.

Swiss Zopf Bread with Honey Butter

Zopf bread, with its golden braid and tender crumb, is a staple in Swiss households, especially during the winter months. This traditional bread, enriched with milk and butter, is perfect for January mornings or as a comforting snack. Paired with creamy honey butter, it transforms into a luxurious treat that’s easy to love. Baking Zopf at home fills your kitchen with a delightful aroma and offers a rewarding experience.

Ingredients

For the bread:

• 4 cups all-purpose flour
• 1 tsp salt
• 2 tbsp sugar
• 2 ¼ tsp active dry yeast
• 1 cup warm milk
• 2 tbsp butter (melted)
• 1 egg yolk (for egg wash)

For the honey butter:

• ½ cup butter (softened)
• 2 tbsp honey

Instructions

1. In a large bowl, mix the flour, salt, and sugar. In a separate bowl, dissolve the yeast in warm milk and let it sit for 5 minutes.
2. Combine the wet ingredients with the dry ingredients and knead until a smooth dough forms.
3. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
4. Preheat your oven to 375°F (190°C). Divide the dough into three equal parts, roll them into ropes, and braid them.
5. Place the braid on a baking sheet, brush with egg yolk, and bake for 25–30 minutes or until golden brown.
6. For the honey butter, beat the butter and honey together until light and fluffy. Serve alongside the freshly baked bread.

Swiss Zopf Bread with Honey Butter is the perfect way to embrace the comforting side of winter. The bread’s rich texture and subtle sweetness pair beautifully with the creamy honey butter, creating a snack that feels both indulgent and wholesome. Whether enjoyed fresh out of the oven or toasted the next day, this recipe is a must-try for January mornings.

Älplermagronen (Swiss Alpine Macaroni)

Älplermagronen, or Swiss Alpine Macaroni, is a comforting, hearty dish that originated in the Swiss Alps. Perfect for chilly January nights, this recipe combines pasta, potatoes, and creamy cheese with crispy onions for a satisfying, rustic meal. Often served with applesauce for a delightful contrast, it showcases Switzerland’s love for simple yet flavorful comfort food. This dish is perfect for anyone seeking a taste of Alpine warmth and tradition.

Ingredients

• 2 cups elbow macaroni or penne
• 2 medium potatoes (peeled and diced)
• 1 cup heavy cream
• 1 cup milk
• 2 cups Gruyère or Emmental cheese (grated)
• 1 large onion (thinly sliced)
• 2 tbsp butter
• Salt and pepper (to taste)
• Applesauce (for serving)

Instructions

1. Boil the macaroni and potatoes together in salted water until tender. Drain and set aside.
2. In a large skillet, melt the butter over medium heat and sauté the onions until golden and crispy. Remove and set aside.
3. In the same skillet, heat the cream and milk. Gradually stir in the grated cheese until melted and smooth. Season with salt and pepper.
4. Combine the pasta and potatoes with the cheese sauce, tossing to coat evenly.
5. Top with crispy onions and serve warm with a side of applesauce.

Älplermagronen is a delightful fusion of creamy, cheesy pasta and crispy onions, embodying the heartiness of Swiss cuisine. The contrast of savory and sweet, especially when paired with applesauce, makes this dish truly special. Perfect for January, it provides warmth, comfort, and a touch of Alpine nostalgia.

Swiss Chard Gratin

Swiss Chard Gratin is a versatile and nutritious dish that transforms humble greens into a creamy, cheesy delight. Perfect for January’s cold days, this recipe is a delicious way to incorporate leafy greens into your meals while embracing the richness of Swiss culinary tradition. The combination of tender chard, béchamel sauce, and melted cheese creates a gratin that pairs beautifully with roasted meats or crusty bread.

Ingredients

• 2 large bunches of Swiss chard (stems removed, leaves chopped)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup milk
• ½ cup heavy cream
• 1 cup Gruyère or Parmesan cheese (grated)
• Salt and pepper (to taste)
• Pinch of nutmeg

Instructions

1. Preheat your oven to 375°F (190°C).
2. Blanch the Swiss chard in boiling water for 2 minutes. Drain, squeeze out excess water, and set aside.
3. In a saucepan, melt the butter and whisk in the flour to create a roux. Gradually add milk and cream, whisking constantly, until the sauce thickens.
4. Stir in half of the cheese, along with salt, pepper, and nutmeg.
5. Arrange the chard in a baking dish and pour the béchamel sauce over it. Sprinkle the remaining cheese on top.
6. Bake for 20–25 minutes or until golden and bubbly.

Swiss Chard Gratin is a comforting side dish that balances health and indulgence. Its creamy texture and cheesy topping make it a standout choice for any winter meal. Whether served alongside a hearty roast or enjoyed as a main course, this gratin is sure to brighten your January table.

Swiss Meringue Cookies

Swiss Meringue Cookies are a light, airy treat that’s perfect for January celebrations or as a guilt-free dessert after the holidays. These cookies are delicately crisp on the outside and melt-in-your-mouth soft on the inside. Made with just a few ingredients, they showcase the elegance and precision of Swiss baking. Their versatility makes them ideal for pairing with coffee, tea, or even a dollop of whipped cream and berries.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt
• Optional: food coloring or sprinkles

Instructions

1. Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
2. In a heatproof bowl, combine egg whites, sugar, and salt. Place the bowl over a pot of simmering water, whisking constantly until the sugar dissolves.
3. Remove from heat and beat the mixture with an electric mixer until stiff, glossy peaks form. Add vanilla extract and any optional coloring.
4. Transfer the meringue to a piping bag and pipe small swirls onto the prepared baking sheet.
5. Bake for 1.5–2 hours or until the meringues are dry and can be easily lifted off the parchment. Let cool completely.

Swiss Meringue Cookies are a delightful way to end any meal with a touch of sweetness. Their delicate texture and light flavor make them a favorite for both casual and festive occasions. Enjoy them as a standalone treat or get creative by incorporating them into other desserts for a touch of Swiss charm.

Swiss Raclette Dinner

Raclette is more than a dish—it’s a Swiss tradition that brings people together for a relaxed, interactive meal. Perfect for January gatherings, this classic recipe centers around Raclette cheese melted and scraped onto a variety of accompaniments like potatoes, cured meats, and pickles. The simplicity of the ingredients allows the cheese’s nutty, rich flavors to shine, making it a warm and satisfying experience ideal for cold winter nights.

Ingredients

• 500g Raclette cheese (sliced)
• 1 kg baby potatoes (boiled and kept warm)
• Assorted cured meats (such as prosciutto, salami, or ham)
• Cornichons (small pickles)
• Pickled onions
• Steamed vegetables (optional)
• Crusty bread (optional)

Instructions

1. Set up a Raclette grill or use a small tabletop grill for melting the cheese.
2. Arrange the boiled potatoes, cured meats, pickles, and vegetables on a large platter.
3. Place slices of Raclette cheese on the grill until melted and bubbly.
4. Scrape the melted cheese onto the potatoes and accompaniments.
5. Repeat and enjoy with your choice of sides.

Swiss Raclette Dinner is the ultimate way to embrace winter’s chill while enjoying a fun and flavorful meal. Its emphasis on sharing and customization makes it an excellent choice for family dinners or gatherings with friends. Melt, scrape, and savor this iconic Swiss experience to make your January truly memorable.

Swiss Barley Soup (Gerstensuppe)

Swiss Barley Soup, or Gerstensuppe, is a hearty and wholesome dish hailing from the Grisons region of Switzerland. Ideal for January’s frosty weather, this soup is a nourishing combination of barley, vegetables, and smoked bacon simmered to perfection. Its rustic charm and comforting flavors make it a perfect meal for a quiet evening or a cozy family dinner.

Ingredients

• 1 cup pearl barley
• 150g smoked bacon (diced)
• 1 onion (finely chopped)
• 2 carrots (diced)
• 1 leek (sliced)
• 2 celery stalks (chopped)
• 6 cups chicken or vegetable stock
• 1 cup heavy cream (optional)
• Salt and pepper (to taste)

Instructions

1. Rinse the pearl barley and set it aside.
2. In a large pot, sauté the bacon over medium heat until crispy. Remove and set aside.
3. Add the onion, carrots, leek, and celery to the pot and cook until softened.
4. Stir in the barley, then pour in the stock. Bring to a boil, reduce heat, and simmer for 40–50 minutes, stirring occasionally.
5. Stir in the cream if desired, and season with salt and pepper. Return the bacon to the pot before serving.

Swiss Barley Soup is a soul-soothing dish that brings warmth and nourishment to cold January days. Its combination of smoky, hearty flavors and velvety texture will transport you straight to the Alpine valleys. Enjoy it with a slice of crusty bread for a complete winter meal.

Zürcher Geschnetzeltes (Zurich-Style Sliced Veal)

Zürcher Geschnetzeltes is a quintessential Swiss dish that combines tender slices of veal in a creamy white wine and mushroom sauce. Hailing from Zurich, this elegant yet comforting recipe is perfect for a special January dinner. Paired with rösti or steamed rice, it offers a taste of refined Swiss cuisine that’s easy to prepare at home.

Ingredients

• 500g veal (thinly sliced; chicken or pork can be substituted)
• 1 tbsp butter
• 1 onion (finely chopped)
• 1 cup mushrooms (sliced)
• ½ cup white wine
• ½ cup chicken stock
• 1 cup heavy cream
• 1 tbsp flour
• Salt and pepper (to taste)
• Parsley (for garnish)

Instructions

1. Heat butter in a large skillet over medium-high heat. Brown the veal slices, then remove and set aside.
2. In the same skillet, sauté the onion and mushrooms until golden.
3. Sprinkle the flour over the vegetables and cook for 1 minute.
4. Deglaze the skillet with white wine, scraping up any browned bits. Stir in the stock and cream.
5. Return the veal to the skillet and simmer for 5–7 minutes until the sauce thickens. Season with salt and pepper.
6. Garnish with parsley and serve hot.

Zürcher Geschnetzeltes brings the flavors of Switzerland to your January table with its luxurious cream sauce and tender meat. This dish’s balance of richness and subtlety makes it a true classic. Serve it with rösti for an authentic Swiss experience that’s sure to impress your guests.

Fondue Moitié-Moitié (Half-and-Half Cheese Fondue)

Fondue Moitié-Moitié, a Swiss classic, is a delightful communal dish perfect for chilly January evenings. Translating to “half and half,” this recipe blends Gruyère and Vacherin Fribourgeois cheeses for a rich, velvety fondue. Served with crusty bread cubes and optional accompaniments like pickles or steamed vegetables, this dish is a comforting celebration of Swiss culinary heritage. Its simplicity and convivial nature make it an ideal choice for gatherings with friends and family.

Ingredients

• 200g Gruyère cheese (grated)
• 200g Vacherin Fribourgeois cheese (grated; Emmental can substitute)
• 1 garlic clove (halved)
• 1 cup dry white wine
• 1 tsp cornstarch
• 1 tbsp kirsch (cherry brandy) (optional)
• Freshly ground pepper and nutmeg (to taste)
• Crusty bread (cut into bite-sized cubes)

Instructions

1. Rub the inside of a fondue pot or heavy saucepan with the garlic halves for flavor, then discard the garlic.
2. Pour the wine into the pot and heat gently. Gradually add the cheeses, stirring continuously until melted and smooth.
3. Dissolve the cornstarch in kirsch (or a tablespoon of water) and stir into the cheese mixture to thicken slightly.
4. Season with pepper and nutmeg.
5. Serve immediately with bread cubes and enjoy dipping!

Fondue Moitié-Moitié is a quintessential winter dish that transforms the simple act of eating into a warm and interactive experience. With its creamy, indulgent texture and rich flavors, it brings people together, creating cozy memories to cherish. This recipe captures the heart of Swiss dining and is a must-try for January feasts.

Swiss Rösti with Smoked Salmon

Rösti is a Swiss potato pancake known for its golden crust and tender interior. This version elevates the classic by pairing it with smoked salmon and a dollop of crème fraîche, creating a sophisticated yet easy-to-make dish. Perfect for a January brunch or light dinner, Swiss Rösti with Smoked Salmon showcases the versatility of this traditional favorite while adding a modern gourmet twist.

Ingredients

• 4 medium potatoes (peeled and grated)
• 2 tbsp butter
• Salt and pepper (to taste)
• 150g smoked salmon
• ½ cup crème fraîche or sour cream
• Fresh dill (for garnish)
• Lemon wedges (for serving)

Instructions

1. Squeeze the grated potatoes in a clean kitchen towel to remove excess moisture.
2. Heat butter in a non-stick skillet over medium heat. Press half the potatoes into the skillet, forming a flat circle. Season with salt and pepper.
3. Cook for 6–8 minutes until golden, then flip and cook the other side until crisp. Repeat with remaining potatoes to make two rösti.
4. Top each rösti with smoked salmon, a dollop of crème fraîche, and a sprinkle of dill. Serve with lemon wedges.

Swiss Rösti with Smoked Salmon is an elegant dish that combines rustic tradition with modern flavors. The crisp rösti contrasts beautifully with the silky salmon and creamy topping, offering a harmonious bite every time. Ideal for January, it’s a versatile recipe that can be dressed up for entertaining or enjoyed casually at home.

Swiss Chocolate Lava Cakes

Indulge your sweet tooth this January with Swiss Chocolate Lava Cakes, a decadent dessert inspired by Switzerland’s renowned chocolate-making tradition. These individual cakes feature a rich, molten center that oozes out when cut, creating a luxurious treat. Perfect for cozy nights or special occasions, this recipe highlights the quality and flavor of Swiss chocolate while being surprisingly easy to prepare.

Ingredients

• 150g Swiss dark chocolate (chopped)
• 100g unsalted butter (cubed)
• 2 large eggs
• 2 large egg yolks
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• Pinch of salt
• Powdered sugar or whipped cream (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Grease 4 ramekins and dust with cocoa powder.
2. Melt the chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat.
3. In a separate bowl, whisk the eggs, yolks, and sugar until thick and pale. Fold in the melted chocolate mixture.
4. Sift in the flour and salt, gently folding until combined.
5. Divide the batter among the ramekins and bake for 12–14 minutes until the edges are set but the center remains soft.
6. Let cool for 1 minute, then invert onto plates. Dust with powdered sugar or top with whipped cream before serving.

Swiss Chocolate Lava Cakes are the ultimate indulgence for chocolate lovers, offering a rich and gooey center that feels like pure luxury. The use of high-quality Swiss chocolate elevates this dessert to a gourmet level. Serve them warm for a comforting January treat that will impress and delight everyone at the table.

Swiss Älplermagronen (Swiss Alpine Macaroni)

Älplermagronen, or Swiss Alpine Macaroni, is a rustic dish traditionally enjoyed by Alpine farmers. Combining pasta, potatoes, cream, cheese, and onions, this hearty recipe is perfect for cold January evenings. Often served with applesauce for a unique sweet and savory twist, it is a satisfying meal that embodies the cozy flavors of Switzerland’s mountain cuisine.

Ingredients

• 250g macaroni or penne pasta
• 2 medium potatoes (peeled and cubed)
• 1 cup heavy cream
• 1 cup Gruyère cheese (grated)
• ½ cup Emmental cheese (grated)
• 1 large onion (thinly sliced)
• 2 tbsp butter
• Salt and pepper (to taste)
• Applesauce (for serving, optional)

Instructions

1. Boil the potatoes in salted water until almost tender. Add the pasta to the same pot and cook until both are fully cooked. Drain and set aside.
2. In a skillet, melt the butter and sauté the onions until golden and caramelized.
3. In a large pot, heat the cream and cheeses over low heat until melted and combined. Season with salt and pepper.
4. Stir the cooked pasta and potatoes into the cheese sauce. Mix well.
5. Serve topped with caramelized onions and a side of applesauce if desired.

Swiss Älplermagronen is the epitome of comfort food, combining creamy, cheesy, and hearty ingredients that are perfect for January’s chill. Its unique blend of sweet applesauce and savory pasta creates a truly memorable dish. This traditional recipe is sure to bring warmth and satisfaction to your table.

Swiss Birchermüesli (Traditional Swiss Muesli)

Birchermüesli, invented by Swiss physician Maximilian Bircher-Brenner, is a nutritious breakfast that has become a global favorite. Made with oats, yogurt, fresh fruit, and nuts, this wholesome dish is light yet satisfying, making it perfect for starting the day during January’s health-focused season. Its versatility allows you to adapt it with seasonal fruits and your favorite toppings.

Ingredients

• 1 cup rolled oats
• 1 cup plain yogurt
• ½ cup milk
• 1 apple (grated)
• 1 banana (sliced)
• ½ cup mixed berries
• ¼ cup nuts (e.g., almonds or walnuts, chopped)
• 1 tbsp honey or maple syrup (optional)

Instructions

1. In a bowl, combine the oats, yogurt, and milk. Stir well and let sit for 10–15 minutes (or refrigerate overnight for a softer texture).
2. Add the grated apple, banana slices, and berries to the oat mixture.
3. Top with nuts and drizzle with honey or maple syrup if desired.
4. Serve immediately or store in the fridge for a grab-and-go breakfast.

Swiss Birchermüesli is a refreshing, nutrient-packed meal that balances health and flavor, making it an ideal choice for January mornings. Its mix of creamy oats and vibrant fruits delivers a burst of energy and taste. This versatile dish can be customized to suit your preferences, ensuring every bowl is a delightful experience.

Swiss Chestnut Vermicelles

Swiss Chestnut Vermicelles is a beloved dessert featuring sweet chestnut puree served in delicate spaghetti-like strands. Often paired with whipped cream and meringue, this dish is an elegant treat that’s particularly popular in winter. Its rich and nutty flavors make it an indulgent choice for a cozy January evening dessert, showcasing Switzerland’s mastery of simple yet refined flavors.

Ingredients

• 500g chestnuts (fresh or canned)
• ½ cup sugar
• 1 cup milk
• 1 tsp vanilla extract
• Whipped cream (for garnish)
• Meringue cookies (optional)

Instructions

1. If using fresh chestnuts, score the shells and boil them for 15 minutes. Peel and remove the inner skin.
2. In a saucepan, combine the chestnuts, sugar, milk, and vanilla. Simmer until the chestnuts are soft and the mixture thickens (about 20 minutes).
3. Blend the mixture into a smooth puree and let it cool.
4. Press the chestnut puree through a potato ricer or a special vermicelli press to create thin strands.
5. Serve topped with whipped cream and optional meringue cookies for added texture.

Swiss Chestnut Vermicelles is a unique and elegant dessert that highlights the rich, natural sweetness of chestnuts. Its silky texture and decadent presentation make it a standout choice for January gatherings or after-dinner indulgences. Celebrate the season with this sophisticated Swiss treat!

Swiss Zürcher Geschnetzeltes (Zurich-style Veal with Rösti)

Zürcher Geschnetzeltes is a classic Swiss dish that originates from Zurich. This creamy veal stew is made with tender pieces of veal, white wine, and a rich mushroom sauce, and it is often served with crispy Rösti. It’s a comforting and hearty dish perfect for cold January nights. The combination of delicate veal, savory sauce, and crispy potatoes makes it an iconic Swiss meal to enjoy with family and friends.

Ingredients

• 500g veal (cut into thin strips)
• 1 onion (chopped)
• 200g mushrooms (sliced)
• 1 cup white wine
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp vegetable oil
• 2 tbsp flour
• Salt and pepper (to taste)
• Fresh parsley (for garnish)
• For the Rösti:
  • 4 medium potatoes (peeled and grated)
  • 2 tbsp butter
  • Salt and pepper (to taste)

Instructions

1. In a large pan, heat oil and butter over medium heat. Add the veal strips and sauté until lightly browned. Remove from the pan and set aside.
2. In the same pan, sauté the onion and mushrooms until softened. Sprinkle the flour over the mixture and stir well.
3. Slowly add the white wine while stirring to create a smooth sauce. Let it simmer for 5 minutes until slightly reduced.
4. Add the cream and return the veal to the pan. Stir to coat the veal in the sauce and cook for another 5–10 minutes until the veal is tender and the sauce has thickened. Season with salt and pepper to taste.
5. For the Rösti: In a separate pan, melt butter over medium heat. Add the grated potatoes and press them into a flat cake. Cook until golden on one side, then flip and cook the other side until crispy. Season with salt and pepper.
6. Serve the veal mixture over the Rösti and garnish with fresh parsley.

Swiss Zürcher Geschnetzeltes with Rösti is the perfect winter comfort food. The creamy veal with the crispy Rösti offers a beautiful contrast of textures and flavors. This traditional Swiss dish is an excellent choice for a hearty, indulgent meal in January, offering warmth and richness with every bite.

Swiss Saffron Risotto (Risotto alla Zafferano)

Swiss Saffron Risotto is a rich and creamy dish that combines the flavors of traditional Italian risotto with the unique and aromatic touch of Swiss saffron. Known for its luxurious golden color and delicate fragrance, this dish is perfect for January, offering warmth and comfort during the colder months. The infusion of saffron elevates the dish, making it a flavorful and sophisticated choice for any meal.

Ingredients

• 1 cup Arborio rice
• 1 small onion (finely chopped)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup dry white wine
• 3 cups vegetable or chicken broth (kept warm)
• Pinch of saffron threads
• ½ cup grated Parmesan cheese
• Salt and pepper (to taste)
• Fresh parsley (for garnish)

Instructions

1. In a small bowl, steep the saffron threads in 2 tbsp of warm broth and set aside.
2. In a large pan, heat the butter and olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for 1–2 minutes, allowing it to lightly toast.
4. Add the wine and cook, stirring, until it has evaporated.
5. Gradually add the warm broth, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is tender and creamy (about 18-20 minutes).
6. Stir in the saffron-infused broth, Parmesan cheese, salt, and pepper.
7. Serve garnished with fresh parsley for a touch of color and freshness.

Swiss Saffron Risotto is a fragrant and luxurious dish that brings the flavors of Italy and Switzerland together. The saffron not only adds beautiful color but also a depth of flavor that makes the risotto truly special. Whether served as a main dish or a side, this comforting recipe is perfect for a cozy January meal.

Swiss Raclette with Boiled Potatoes and Pickles

Raclette is a traditional Swiss cheese dish that is both comforting and social. The cheese is melted and scraped over boiled potatoes, and it’s typically served with pickles, onions, and dried meats. This dish is a favorite for winter gatherings, especially in January, as it encourages a communal dining experience. Simple yet indulgent, Swiss Raclette is perfect for sharing and enjoying with friends and family during the colder months.

Ingredients

• 400g Raclette cheese (sliced)
• 6–8 small new potatoes (boiled and halved)
• 1 small jar of gherkin pickles
• 1 small jar of pickled onions
• Assorted dried meats (such as prosciutto or salami)
• Freshly ground black pepper (to taste)
• Fresh parsley (for garnish)

Instructions

1. Boil the potatoes in salted water until tender. Drain and set aside.
2. Heat a Raclette grill or a large non-stick skillet over medium heat.
3. Place the slices of Raclette cheese on the grill and let it melt until bubbly and golden.
4. Arrange the boiled potatoes on a platter and keep warm.
5. Serve the melted Raclette cheese over the boiled potatoes, and accompany with gherkin pickles, pickled onions, and dried meats.
6. Season with freshly ground black pepper and garnish with fresh parsley.

Swiss Raclette with Boiled Potatoes and Pickles is a warm, communal dish that brings people together around the table. The rich, gooey melted cheese over tender potatoes paired with tangy pickles creates a delightful contrast of flavors. Perfect for January evenings, this comforting meal embodies Swiss hospitality and is sure to satisfy any crowd.

Note: More recipes are coming soon!