Maluns are a traditional dish of the Grisons, the largest and easternmost canton of Switzerland. They are essentially made of boiled and grated potatoes mixed with flour. The mixture is then slowly fried in butter until it breaks into little balls or crumbs. The dish is typically served with a compote of apple, or other fruits depending on the season, and various local cheeses and meat specialities, such as salsiz or Bündnerfleisch. They are also traditionally eaten along with milk coffee.
Johann Gubert Rudolf von Salis planted the first corn and potatoes in the Grisons in the eighteenth century, at Marschlins Castle. It would appear that potatoes were first served there in 1758 at a dinner in the castle.
The Romansh word "maluns" descends from the Latin micula/miculones, "little crumbs". Maluns are also known as Bündner Kartoffelribel in German.