Rämma

Rämma is a traditional Swiss dish originating from the canton of Graubünden, particularly associated with the Engadin Valley. The name derives from the local Rhaeto-Romance word *räm*, meaning "to stir," which reflects the dish’s preparation method. Rämma is a rustic, hearty stew made primarily from potatoes, onions, and cheese, often combined with other ingredients like milk, cream, or butter for a creamy texture.

The dish is typically prepared by boiling potatoes and onions until soft, then blending them into a thick purée. This mixture is then cooked with melted cheese, usually a local variety such as Sbrinz or Appenzeller, until it forms a rich, smooth sauce. Some regional variations include the addition of bacon, leeks, or even dried herbs for added flavor. Rämma is often served as a side dish or a light main course, especially during colder months, and is a staple in Swiss mountain cuisine.

Historically, rämma was a practical way to use simple, locally available ingredients, making it a symbol of frugality and resourcefulness in Swiss farming communities. Today, it remains a beloved dish in Graubünden, often enjoyed with grilled meats, sausages, or as part of a traditional Swiss fondue meal. Its simplicity and comforting nature have also made it popular beyond its region, appearing in modern Swiss cuisine and home cooking.