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
- 0 large potato, peeled and cut into 1/2 "- 1-inch cubes
- 453.59 g penne pasta
- 2 large onions, peeled and sliced
- 59.16 ml butter or 59.16 ml oil
- 236.59 ml grated cheese (Gruyre, Appenzeller, Raclette, or something aged and a bit stinky)
- 118.29 ml milk or 118.29 ml cream or 118.29 ml half-and-half
- salt and pepper
- Heat oven to 375°F Set a large pot of salted water (approx. 5 liters) to boil.
- Heat butter/oil over medium-low heat in a frying pan. Add onions and fry them until golden brown.
- 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.
- Combine milk/cream with salt and pepper.
- In an ovenproof casserole dish, place 1/3 of the penne-potatoes, sprinkle with 1/2 of the grated cheese.
- Make another layer with 1/3 of the penne-potatoes, sprinkle with the other 1/2 of the grated cheese.
- Top with the remaining 1/3 of the penne-potatoes.
- Pour the seasoned milk/cream evenly over the top.
- Spread the browned onions on top.
- Bake covered for 10-15 minutes until steaming hot and cheese is melted. Serve with warmed applesauce.
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.