Preparation time 20 minutes – baking time approximately 1 hour

Quantities for a 2 litre gratin dish, greased


  • 200 ml double cream
  • 100 ml milk
  • 2 garlic cloves, pressed
  • pinch of nutmeg
  • 1 teaspoon salt, and a little pepper
  • 800 g floury potatoes
  • 3 apples, quartered
  • 100 g grated Sbrinz cheese


  • Bring to the boil double cream, milk garlic cloves, nutmeg, salt & pepper. Remove pan form heat
  • Slice potatoes approximately 5 mm thick, mix potatoes and apples together in a gratin dish
  • Stir grated Sbrinz cheese into the milk-cream mixture, then pour over potatoes and apples
  • Bake for approximately 1 hour in the middle of oven preheated to 180 C

Per person: 27 g fat, 14 g protein, 50 g carbohydate, 505 calories – recipe & photo from The Swiss Cookbook by Betty Bossi


The above dish is a new interpretation of a Swiss classic called Funggi. This traditional dish form Solothurn is a porridge like mixture of potatoes and apple, finished off with cream and garnished with croutons fried in butter. It is often served with meat stews such as “Soledurner Vorasse”. This new recipe has been recreated as a gratin and is heartily recommended.