Älplermagronen (Alpine Macaroni & Potato Bake)
The Quirky Foodster Team
Ingredients
- Macaroni — 300 g (10.5 oz)
- Potatoes, peeled and cubed — 400 g (14 oz)
- Onion, thinly sliced — 1
- Butter — 30 ml (2 tbsp)
- Cream — 240 ml (1 cup)
- Gruyère cheese, grated — 200 g (7 oz)
- Salt and pepper — to taste
- Applesauce, to serve
Method
- Boil the potatoes in salted water for 5 minutes, then add the macaroni to the same pot and cook together until both are tender, about 10-12 minutes.
- Meanwhile, fry the onion slices in butter until deep golden and caramelised.
- Drain the potatoes and macaroni, then return to the pot over low heat.
- Stir in the cream and grated Gruyère until melted and well combined, seasoning with salt and pepper.
- Top with the caramelised onions and serve hot with applesauce on the side.
Introduction: A hearty dish born in the Swiss Alps, älplermagronen was traditionally cooked by mountain herdsmen using whatever was on hand — pasta, potatoes and cheese — and is still served in mountain huts today, often with a side of stewed apples for a sweet contrast.
Cultural Background: A hearty dish born in the Swiss Alps, älplermagronen was traditionally cooked by mountain herdsmen using whatever was on hand — pasta, potatoes and cheese — and is still served in mountain huts today, often with a side of stewed apples for a sweet contrast.
Tips: Cooking the potatoes and pasta together in one pot is traditional and saves time. Don’t skip the applesauce — its sweetness is the classic counterpoint to the rich, cheesy dish.
Variations: Add crisp bacon lardons for a heartier version. Use a mix of Gruyère and Appenzeller cheese for extra depth.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered dish in the oven at 180°C (350°F) or in a saucepan with a splash of cream.
FAQs:
Q: Why is applesauce served with this dish?
A: The tart sweetness of applesauce balances the richness of the cheese and cream, a beloved Swiss tradition.
Q: Can I use a different pasta shape?
A: Yes, though short macaroni is traditional and holds the sauce well.
- Macaroni — 300 g (10.5 oz)
- Potatoes, peeled and cubed — 400 g (14 oz)
- Onion, thinly sliced — 1
- Butter — 30 ml (2 tbsp)
- Cream — 240 ml (1 cup)
- Gruyère cheese, grated — 200 g (7 oz)
- Salt and pepper — to taste
- Applesauce, to serve
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