Liechtensteiner Hörnli und Kartoffeln

Ingredients

In this adaptation of Hörnli und Kartoffeln, the recipe remains true to its Swiss roots while incorporating some Liechtensteiner influences. The choice of local cheeses, such as Bergkäse or Tilsiter, adds a distinct flavor profile to the dish. Additionally, the use of crispy fried onions as a garnish is a common Liechtensteiner twist that enhances the overall taste and texture. We alse have the original recipe for Hörnli und Kartoffeln, so you can check it out.

• 250g (8.8 oz) Hörnli pasta 250g (8.8 oz) Hörnli pasta
• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 200g (7 oz) Bergkäse or Tilsiter cheese, grated 200g (7 oz) Bergkäse or Tilsiter cheese, grated
• 200ml (7 fl oz) milk 200ml (7 fl oz) milk
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 onion, finely chopped 1 onion, finely chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Crispy fried onions, for garnish Crispy fried onions, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the Hörnli pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a separate pot, boil the diced potatoes until tender. Drain and set aside.
3. 3.
   In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Sprinkle the flour over the onions and stir well to combine. Cook for a minute to remove the raw flour taste.
5. 5.
   Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the sauce thickens.
6. 6.
   Reduce the heat to low and gradually add the grated cheese, stirring until melted and smooth.
7. 7.
   Add the cooked pasta and potatoes to the cheese sauce, stirring gently to coat them evenly. Season with salt and pepper to taste.
8. 8.
   Serve the Liechtensteiner Hörnli und Kartoffeln hot, garnished with crispy fried onions.

Treat your ingredients with care...

• Hörnli pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy in the dish.
• Bergkäse or Tilsiter cheese — Use a good quality cheese and grate it yourself for the best flavor and texture in the sauce.
• Crispy fried onions — If you can't find pre-made crispy fried onions, you can make your own by thinly slicing an onion and frying it in hot oil until golden and crispy.

Tips & Tricks

• For added flavor, you can sprinkle some grated cheese on top of the dish before serving.
• If you prefer a stronger cheese flavor, you can experiment with different types of local Liechtensteiner cheeses.
• To make the dish more indulgent, you can add a dollop of sour cream or crème fraîche on top before serving.
• Feel free to customize the dish by adding cooked bacon or sautéed mushrooms for extra depth of flavor.
• Leftovers can be reheated in the oven for a delicious next-day meal.

Serving advice

Liechtensteiner Hörnli und Kartoffeln is best served hot, straight from the stove. It can be enjoyed as a standalone meal or paired with a fresh green salad for a complete and satisfying dinner.

Presentation advice

To present this dish, transfer it to a large serving platter or individual plates. Garnish with a sprinkle of crispy fried onions on top for an appealing visual contrast. Serve with a side of fresh herbs, such as parsley or chives, for added freshness and color.