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Winter recipes to make in the chalet

After a day in the snow, there’s nothing better than coming home to a warm plate of comfort food. Whether you’re looking for creamy cheese dishes or sweet classics, these recipes let you taste the mountain atmosphere in every bite.

Kaiserschmarrn

Kaiserschmarrn is a traditional Austrian dish perfectly suited to the winter vibes. It is an airy, scrambled pancake that is slightly sweet and often topped with powdered sugar. It is usually served with applesauce or blueberries. A simple, yet delicious and warm dish to enjoy after a day outside in the cold.

Ingredients (serves 4-5 people):

  • 6 eggs
  • 225 ml milk
  • 190 grams of flour
  • 3 tablespoons of sugar
  • Pinch of salt
  • 1.5 teaspoon vanilla extract (optional)
  • 45 grams of butter
  • Powdered sugar as topping
  • Applesauce or blueberries to serve with it

Preparation:

  1. Separate the eggs. Beat the egg whites with a pinch of salt until stiff.
  2. In another bowl, mix the egg yolks with milk, flour, sugar and vanilla extract into a smooth batter.
  3. Carefully stir the beaten egg whites into the batter, keeping it fluffy.
  4. Heat the butter in a large skillet over medium-high heat. Pour the batter into the pan and fry the pancake on both sides until golden brown.
  5. Tear the pancake into coarse pieces with a spatula and fry the pieces for a few more minutes, so that they become slightly crispy on all sides.
  6. Sprinkle with powdered sugar and serve with applesauce or blueberries.

Cheese fondue

This warm, creamy cheese fondue brings the coziness of the chalet right into your home. Perfect for sharing together after a day outside in the cold. Dip pieces of bread into the melted cheese and enjoy a classic winter dish full of flavor and warmth.

Ingredients (serves 4-5 people):

  • 800 grams of grated cheese (for example, a mix
  • of Gruyère and Emmentaler)
  • 300 ml dry white wine
  • 2 cloves of garlic
  • 1 tablespoon cornstarch
  • 2 tablespoons kirsch (cherry brandy, optional)
  • Freshly ground black pepper
  • Nutmeg as desired
  • Baguette or rustic bread, cut into cubes

Preparation:

  1. Rub the inside of a fondue pan with the sliced garlic cloves.
  2. Slowly heat the white wine in the pan until it just starts to simmer.
  3. In a separate bowl, mix the cornstarch with a small amount of water until smooth.
  4. Little by little, add the cheese to the pan with wine, continuing to stir well until the cheese is melted and forms a smooth mixture.
  5. Stir in the cornstarch paste to bind the fondue and simmer gently for a few minutes.
  6. Add the kirsch (if using) and season with pepper and nutmeg.
  7. Place the pan on a rechaud to keep warm and serve with cubes of bread for dipping.

French onion soup

A true classic that instantly reminds you of cozy winter evenings. Slow-cooked onions, a rich broth and melted cheese on a crispy piece of baguette make this soup irresistibly warm and comforting. Perfect for warming up after a cold day of skiing.

Ingredients (serves 4-5 people):

  • 1 kg onions (preferably yellow onions), in thin rings
  • 2 tablespoons of butter
  • 1 tablespoon olive oil
  • 1 liter beef or vegetable broth
  • 250 ml dry white wine (optional)
  • 1 tsp sugar
  • 2 cloves of garlic, finely chopped
  • 1 bay leaf
  • 2 sprigs of thyme (fresh or dried)
  • Salt and pepper as desired
  • 1 baguette, sliced
  • 200 grams of grated Gruyère or Emmental cheese

Preparation:

  1. Melt the butter with the olive oil in a large soup pan over medium-high heat. Add the onions and sauté slowly, stirring frequently, until golden brown and soft (about 30-40 minutes).
  2. Sprinkle the sugar over the onions to induce the caramelization.
  3. Add the garlic and stir for another minute.
  4. Deglaze the onions with the white wine (if using) and reduce for a few minutes.
  5. Add the broth, bay leaf and thyme. Bring to a boil and simmer for about 20 minutes. Remove the bay leaf and thyme.
  6. Season to taste with salt and pepper.
  7. Preheat the oven to 200°C. Place the baguette slices on a baking sheet and toast them until golden brown.
  8. Ladle the soup into oven-proof bowls, top each bowl with a slice of baguette and sprinkle generously with grated cheese.
  9. Place the bowls briefly under the grill until the cheese is melted and golden brown.

Tyrolean Gröstl

Tiroler Gröstl is a traditional dish from the Austrian Alps. Simple, nutritious and full of flavor. It is often made with leftovers from the previous day, but also tastes delicious freshly prepared. Perfect comfort food after an active day in the cold.

Ingredients (for 4-5 people):

  • 800 grams of firm-boiled potatoes
  • 400 grams of beef or bacon cubes (e.g. leftover
  • cooked meat, or breakfast bacon)
  • 1 large onion, thinly sliced
  • 2 tablespoons butter or lard
  • 1 teaspoon caraway seeds (optional)
  • Salt and pepper to taste
  • Fresh parsley, finely chopped
  • 4-5 eggs

Preparation:

  1. Boil the potatoes in their skins until tender. Let them cool, peel and slice them. This can be done the day before if necessary.
  2. Heat the butter in a large frying pan and fry the onion rings until golden brown. Add the meat or bacon and fry briefly.
  3. Add the potato slices and fry everything over medium-high heat until the potatoes are golden brown and crispy. Stir frequently, but not too often, it is okay to make it slighty crispy.
  4. Season with salt, pepper and some caraway seeds, if desired.
  5. Meanwhile, in a separate pan, fry the eggs as desired (usually as fried eggs).
  6. Serve the Gröstl with a fried egg on top and garnish with fresh parsley.

Apfelstrudel

Apfelstrudel is a classic Austrian dessert perfect for cold winter days. With a filling of warm apple with cinnamon and crispy dough, it is a favorite on the slopes as well as in the chalet by the fireplace.

Ingredients (for 4-5 people):

  • 6 medium-sized apples (e.g. Elstar or Jonagold), peeled and thinly sliced
  • 75 grams of raisins
  • 50 grams of sugar
  • 1 teaspoon of cinnamon
  • Juice of half a lemon
  • 75 grams of breadcrumbs
  • 50 grams butter (plus extra for spreading)
  • 6-8 sheets of filo pastry or puff pastry
  • Powdered sugar, for the finishing touch

Preparation:

  1. Preheat the oven to 180°C (top and bottom heat).
  2. Soak the raisins in warm water or a dash of rum for 10 minutes, and drain.
  3. Mix the apple slices with the raisins, sugar, cinnamon, lemon juice and possibly the chopped nuts.
  4. Melt the butter in a pan and briefly fry the breadcrumbs in it until light golden brown. Let cool slightly.
  5. Place a sheet of filo pastry on a clean tea towel and brush lightly with melted butter. Repeat until you have 3-4 layers on top of each other. (For puff pastry, just use 1 large piece).
  6. Spread the breadcrumbs over the center of the dough and spoon the apple filling on top.
  7. Carefully roll up the strudel using the tea towel, fold in the sides.
  8. Place the strudel on a baking sheet lined with baking paper, brush with butter and bake for 35-40 minutes until golden brown.
  9. Dust with powdered sugar and serve warm, with vanilla sauce or whipped cream if desired.

Mulled Wine

Nothing says “winter” like a warm mug of mulled wine in your hands. This spicy, homemade version brings the smell of Christmas markets and mountain huts straight to your chalet. Perfect to enjoy together after a cold day outside.

Ingredients (for 4-5 glasses):

  • 1 bottle of red wine (750 ml, dry or semi-dry)
  • 1 orange, sliced
  • 2 cinnamon sticks
  • 4 cloves
  • 2 star anise
  • 3 tablespoons honey or sugar (to taste)
  • 1 teaspoon lemon juice
  • Optional: a dash of rum or orange liqueur

Preparation:

  1. Put the wine in a pan together with the orange slices, cinnamon sticks, cloves, star anise, honey and lemon juice.
  2. Heat slowly over low heat, do not let it boil as the alcohol will evaporate.
  3. Let the mulled wine steep for about 20 minutes.
  4. Taste and add additional honey or sugar if necessary.
  5. Strain out the spices and serve hot in heatproof glasses. Add a dash of rum or liqueur for extra heat, if desired.

Tartiflette

Tartiflette is comfort food from the French Alps: creamy, savory and irresistible. With potatoes, bacon, onion and melted Reblochon cheese, this oven dish is perfect for treating yourself (and others) after a day in the snow.

Ingredients (for 4-5 people):

  • 1 kg firm potatoes
  • 200 grams of smoked bacon strips
  • 2 large onions, in half rings
  • 250 ml of crème fraîche
  • 1 Reblochon cheese (±450 grams)
  • 1 clove of garlic
  • Pepper to taste
  • Butter to grease

Preparation:

  1. Peel the potatoes, boil them al dente (about 15 minutes), let cool slightly and cut into slices.
  2. Preheat the oven to 200°C. Grease an oven dish with a cut clove of garlic and a little butter.
  3. Fry the bacon strips in a frying pan without additional fat. Add the onions and fry until translucent.
  4. Mix the potato slices with the bacon-onion mixture and some pepper. Add the crème fraîche and stir well.
  5. Put everything in the baking dish. Cut the Reblochon in half horizontally (into two slices) and place on top of the dish with the crust facing up.
  6. Place the dish in the oven for 20-25 minutes, until the cheese is nicely melted and lightly browned.