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Gschwellti mit Ankebäggli: recipe illustration
Everyday meals

Gschwellti mit Ankebäggli

Potatoes steamed in their skins, served with melted butter and a fresh herbed cottage cheese called ankebäggli. A simple, popular dish that often accompanies grills and cheeses from mountain farms.

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Ingredients

Ingredients

Ankebäggli

Spices & seasoning

Optional extras

On the side

Nutrition facts

478 kcal per serving

Protein
16.3 g
Carbohydrates
45.8 g
of which sugars
6.9 g
Fat
23.5 g
of which saturated fat
15.4 g
Fiber
5.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the potatoes thoroughly without peeling them.
  2. Place them in a pot with a little salted water, cover and steam for 20 to 25 minutes, until a knife slides in without resistance.
  3. While they cook, finely snip the chives.
  4. In a bowl, mix the cottage cheese with the cream, chives, a pinch of salt and pepper to make the ankebäggli.
  5. Drain the potatoes and let them cool for 2 minutes.
  6. Melt the butter in a small saucepan.
  7. Serve the potatoes whole, with the melted butter on the side and the ankebäggli in a bowl.

Variations and tips

Garlic ankebäggli. Add a clove of chopped garlic to the cottage cheese for a stronger flavor.

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Original Ecomely recipe.