Entree: Switzerland – Alpine Switzerland – Älplermagronen (Alpine herdsman's macaroni)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
- 12 oz (340 g) elbow macaroni or small tubular pasta
- 1 lb (450 g) waxy potatoes, peeled and cut into 1/2-inch (1.3 cm) cubes
- 6 oz (170 g) smoked bacon or lardons, chopped
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 tbsp (30 g) unsalted butter
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 8 oz (225 g) Gruyère cheese, grated
- 4 oz (115 g) Emmental cheese, grated
- 1/4 tsp (0.5 g) ground nutmeg
- Salt and freshly ground black pepper to taste
- 3/4 cup (180 g) applesauce (for serving)
Instructions
1. Bring a large pot of salted water to a boil. Add the cubed potatoes and macaroni together and cook until both are tender but not mushy, about 8–10 minutes. Reserve 1/2 cup (120 ml) of the cooking water, then drain the pasta and potatoes.
2. While the pasta cooks, heat a skillet over medium heat and cook the chopped bacon until crisp; transfer bacon to a paper towel-lined plate, leaving the fat in the pan. Add the butter and the sliced onion to the pan and cook slowly until deeply golden and caramelized, about 12–15 minutes; remove and set aside with the bacon.
3. Return the drained pasta and potatoes to the pot over low heat. Add the milk and cream and warm gently, stirring to combine. Add the grated Gruyère and Emmental and stir until melted and smooth; if the mixture seems too thick, loosen with some reserved cooking water. Season with nutmeg, salt, and pepper.
4. Stir half of the cooked bacon and half of the caramelized onion into the pasta mixture. Transfer everything to a buttered 9x13-inch (23x33 cm) baking dish (or an ovenproof skillet). Sprinkle the remaining cheese on top, then scatter the remaining bacon and onions over the surface.
5. Bake in a preheated oven at 400°F (200°C) or place under a hot broiler until the top is bubbly and golden, about 8–10 minutes. Serve hot with applesauce on the side.
