Maluns

Use 800 g potatoes, boiled in their skins the previous day and refrigerated; 250 g all-purpose flour; 80 g butter and the listed remaining ingredients. Peel chilled potatoes and grate coarsely. Toss thoroughly with flour, salt and pepper, rubbing gently into loose crumbs. Use potatoes cooked and chilled in advance, without added milk. Grate into separate strands and rub flour through them lightly until loose small crumbs form rather than a dough ball.

Melt half the butter in a broad skillet. Add half the potato mixture and cook over medium heat, stirring and separating crumbs, 20-25 minutes until dry, crisp and golden. Repeat with remaining butter and potatoes. Use a wide skillet and moderate heat. Break up clumps continually with a spatula, allowing moisture to evaporate; lower heat if flour catches before the potatoes crisp. The reference allows a longer roast, so continue beyond the estimated time if needed for dry golden crumbs.

Serve: 300 g apple sauce; 120 g mountain cheese. Serve hot with apple sauce and cheese. Serve immediately while the crumbs are crisp. Spoon prepared apple sauce and the measured cheese separately so they do not soak the whole batch before it reaches the table.