Älplermagronen — Print Recipe

A hearty Alpine gratin of macaroni, potatoes, cream, and melted cheese, topped with crispy fried onions and served with applesauce.

Ingredients

300g elbow macaroni
3 medium potatoes, peeled and cubed
200g Gruyère cheese, grated
150ml heavy cream
100ml whole milk
2 large onions, thinly sliced
3 tbsp butter
Salt, pepper, nutmeg
Applesauce for serving

Instructions

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.
2 Preheat oven to 200°C (400°F).
3 Layer macaroni and potatoes in a buttered baking dish, scattering Gruyère between layers.
4 Heat cream, milk, and reserved cooking water. Season with salt, pepper, and nutmeg. Pour over the pasta.
5 Bake for 15 min until bubbly and golden on top.
6 Meanwhile, melt butter in a skillet and fry onion slices until deeply golden and crispy, about 10 min.
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.