Älplermagronen (Alpine Macaroni) is a Swiss pasta dish made by layering pasta and potatoes with cheese, topping with caramelized onions, and serving with applesauce. It is the perfect comfort food as the weather gets colder. I used penne pasta, but you can also use macaroni or your favorite shape. Evan especially loved the addition of cinnamon applesauce to his pasta.
Let the potatoes boil for a bit before adding the pasta to keep the pasta from getting too tender. Arrange the casserole dish with three layers of pasta and two layers of cheese. My 8×10 inch casserole dish was just barely large enough for the Älplermagronen.
Älplermagronen (Swiss Alpine Macaroni)
Adapted from THRIVE: Gardening. Cooking. Eating. Mothering. Discovering. Sharing
4 tablespoons butter
2 large onions, thinly sliced
2 medium/large potatoes, peeled and cut into 1/2-1 inch cubes
1 pound penne pasta
1/2 cup cream
salt and pepper to taste
1 cup grated Gruyere or Emmentaler cheese
Applesauce for serving
Preheat oven to 375 degrees F. Lightly grease large casserole dish.
Bring large pot of salted water to a boil.
In a large frying pan, melt butter over medium low heat. Add the onions and cook, stirring occasionally, until golden brown.
Once water comes to a boil, add cubed potatoes. As they begin to soften, about 5 minutes, add penne pasta. Cook, stirring occasionally, until potatoes are tender and pasta is just tender, about 7 minutes. Drain and gently rinse with cold water.
In a small bowl, season cream with salt and pepper.
Add 1/3 of penne and potatoes to the bottom of prepared dish. Evenly cover with 1/2 of grated cheese. Top with another 1/3 of penne and potatoes. Top with remaining cheese, then remaining penne and potatoes. Pour the cream over the layers. Evenly cover with caramelized onions.
Cover and bake in preheated oven until heated through and cheese is melted, 10-15 minutes.
Serve hot over applesauce.