• Prep Time:
  • Cooking Time: 40 min
  • Serves: 4 servings

Swiss Alpine maccaroni (Aelplermagrone) version 1

Category: Main Dish, One-Dish Meal, Cheese, Eggs/Dairy, Swiss

 Ingredients List

  • 1 lb medium sized potatoes (red skinned, yukon gold, fingerlings, etc”¦ NOT russet or other baking potatoes)
  • 1/2 lb macaroni, penne or similar pasta (use the thickest possible macaroni for this dish, which remains “al dente” even after long cooking)
  • 1/2 lb Swiss mountain cheese, grated (e.g. Appenzeller is the most authentic, but Gruyer, Emmentaler, Raclette would also work)
  • 2 oz cream
  • 1 oz milk
  • 2 large onions
  • 1-2 cloves garlic, minced
  • enough butter to grease baking dish
  • salt
  • flour for sprinkling
  • butter for frying


Peel the pototoes and cut into cubes (slightly smaller than the macaroni, so that they both cook in the same time).

Cook macaroni and potatoes together in lightly salted water until the macaroni are “al dente”. Drain well.

Preheat oven to 400 degrees F.

Grease an oven-proof baking dish, and lay in it alternate layers of the potato/macaroni mixture and the grated cheese.

Boil up the cream and milk and pour them over the dish.

Bake in the middle of the preheated oven for around 20 minutes, until the cheese has melted but not changed color.

Meanwhile slice the onions into thin rings. Heat up the butter and once warm, add the onions and garlic. Sprinkle with flour, and fry until golden, turning constantly. Allow to drain on paper towel, and arrange over the macaroni.

Dried apple slices or apple sauce are traditionally served as a side dish.

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