Swiss Älplermagronen
Swiss alpine macaroni with potatoes, cream, mountain cheese, caramelized onions, and apple compote.
Equipment
- Large pot
- Wide saucepan
- Skillet
- Colander
- Wooden spoon
Ingredients
Macaroni and Potatoes
- 12 oz short tube macaroni
- 1 lb Yukon Gold potatoes peeled and cut into 3/4-inch cubes
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 8 oz Gruyère cheese coarsely grated
- 4 oz Appenzeller cheese coarsely grated
- 1 tsp fine salt
- 1/2 tsp ground black pepper
Onions and Serve
- 2 large yellow onions thinly sliced
- 2 tbsp unsalted butter
- 2 cups unsweetened apple compote for serving
Instructions
Caramelize the Onions:
- Melt the butter in a skillet over medium-low heat. Add the onions and cook for 25 to 30 minutes, stirring often, until soft and deeply golden.
Cook the Pasta and Potatoes:
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 5 minutes.
- Add the macaroni to the same pot and cook until the pasta is just tender and the potatoes are cooked through. Reserve 1 cup of cooking water, then drain.
Finish:
- Warm the cream and milk in the pot over low heat. Add the cheeses gradually, stirring until smooth.
- Fold in the drained macaroni and potatoes. Season with the salt and pepper, adding a little reserved cooking water if the sauce is too thick.
- Spoon into bowls, top with caramelized onions, and serve the apple compote alongside.
Notes
- Keep the heat low after adding the cheese so the sauce stays smooth rather than separating.
- Gruyère alone can replace the Appenzeller for a milder result.
Nutrition
Calories: 685kcalCarbohydrates: 70gProtein: 25gFat: 35gSaturated Fat: 21gCholesterol: 105mgSodium: 780mgFiber: 5gSugar: 15g