Älplermagronen

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Total Time
55mins
Prep
15 mins
Cook
40 mins

Known as Swiss Mac n Cheese, Älplermagronen was traditionally a dish of peasant farmers served with apple sauce. Taken from growchew.wordpress.com and posted for ZWT7

Ingredients

Nutrition
  • large potato, peeled and cut into 1/2 "- 1-inch cubes
  • 1 lb penne pasta
  • 2 large onions, peeled and sliced
  • 4 tablespoons butter or 4 tablespoons oil
  • 1 cup grated cheese (Gruyre, Appenzeller, Raclette, or something aged and a bit stinky)
  • 12 cup milk or 12 cup cream or 12 cup half-and-half
  • salt and pepper
  • applesauce

Directions

  1. Heat oven to 375°F Set a large pot of salted water (approx. 5 liters) to boil.
  2. Heat butter/oil over medium-low heat in a frying pan. Add onions and fry them until golden brown.
  3. Add penne and potatoes to the salted water. Stir to make sure pasta doesn’t stick together. Cook until tender, about 15 minutes. Drain penne and potatoes.
  4. Combine milk/cream with salt and pepper.
  5. In an ovenproof casserole dish, place 1/3 of the penne-potatoes, sprinkle with 1/2 of the grated cheese.
  6. Make another layer with 1/3 of the penne-potatoes, sprinkle with the other 1/2 of the grated cheese.
  7. Top with the remaining 1/3 of the penne-potatoes.
  8. Pour the seasoned milk/cream evenly over the top.
  9. Spread the browned onions on top.
  10. Bake covered for 10-15 minutes until steaming hot and cheese is melted. Serve with warmed applesauce.
Most Helpful

I made this using emmentaler, a swiss cheese. 1 cup of cheese it not enough for 1lb of pasta. I could barely taste the cheese. Other recipes had 2.5C for .5lbs of pasta. Next time: a lot more cheese.