Entree: Switzerland – German Swiss – Älplermagronen (Hearty Swiss alpine baked macaroni and potatoes in cream and melted cheese)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 12 oz (340 g) elbow macaroni or small tube pasta
- 1 lb (450 g) waxy potatoes, peeled and cut into 1/2-inch (12 mm) pieces
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 8 oz (225 g) Gruyère cheese, grated
- 4 oz (110 g) Emmental or Tilsiter cheese, grated
- 2 tbsp (30 g) unsalted butter, divided
- 1 large onion, thinly sliced, approx. 150 g
- 1/4 tsp (1 g) ground nutmeg
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh chives or parsley
- 1 cup (250 g) applesauce, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Add the potatoes to the boiling water and simmer 5 minutes. Add the pasta and cook both until the pasta is just al dente and the potatoes are tender, about 6–8 more minutes. Drain well and return to the pot.
3. Meanwhile, melt 1 tbsp (15 g) butter in a skillet over medium heat. Add the sliced onion and sauté until deeply golden and caramelized, about 15–20 minutes. Season lightly with salt and set aside.
4. Stir the heavy cream, milk, nutmeg, half of the grated Gruyère and all of the Emmental into the drained pasta and potatoes. Season generously with salt and pepper and mix until combined.
5. Transfer the mixture to a buttered 9x9-inch (23x23 cm) baking dish. Sprinkle the remaining Gruyère over the top and dot with the remaining 1 tbsp (15 g) butter.
6. Bake until the top is bubbling and golden, about 20–25 minutes. For a browned crust, place under the broiler 1–2 minutes at the end, watching carefully.
7. Remove from the oven, top with the caramelized onions and chopped chives or parsley. Serve hot with applesauce on the side.