A hearty Alpine gratin of macaroni, potatoes, cream, and melted cheese, topped with crispy fried onions and served with applesauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cast iron baking dish
Garnishes: crispy fried onions
Accompaniments: applesauce, green salad
Instructions
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1
Boil potatoes in salted water until almost tender, about 8 min. Add macaroni and cook together until pasta is al dente. Drain, reserving 100ml cooking water.
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2
Preheat oven to 200°C (400°F).
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3
Layer macaroni and potatoes in a buttered baking dish, scattering Gruyère between layers.
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4
Heat cream, milk, and reserved cooking water. Season with salt, pepper, and nutmeg. Pour over the pasta.
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5
Bake for 15 min until bubbly and golden on top.
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6
Meanwhile, melt butter in a skillet and fry onion slices until deeply golden and crispy, about 10 min.
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7
Top the gratin with crispy onions and serve with a generous spoonful of applesauce.
Did You Know?
The applesauce accompaniment surprises visitors but is essential — its sweetness and acidity cut through the rich cheese, a trick Alpine herders perfected centuries ago.
Chef's Notes
Equipment Tips
- large pot
- baking dish
- skillet
Garnishing
crispy fried onions
Accompaniments
applesauce, green salad
The Story Behind Älplermagronen
Älplermagronen was born on Swiss alpine pastures where herders combined the few ingredients available: pasta brought from Italy, potatoes, cream from their cows, and cheese they made themselves. The dish embodies the pragmatic genius of Alpine cooking — simple ingredients transformed into deeply satisfying food that fueled hard work at high altitudes.
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