Älplermagronen – Swiss traditional dish

15 January, 2013 — 3 Comments


This dish is usually referred to as the Swiss version of mac`n cheese.
I like it sprinkled with a lot of fried onion and the apple sauce separate.
You`ll find there are a lot of varieties in this dish when served in restaurants, Berghütte, Chalets or in the cafeteria at the ski resort.
One thing the most likely have in common is that they will never taste as good as the one you make at home. It´s easy and tasty – try it!

This recipe serves 4.

What you need:

* 4 big waxy potaoes
* 350 g macaroni
* 200 g cheese (like mild Tilsitter)
* 1.5 dl single cream
* Nutmeg
* Salt & Pepper
* 2 onions
* Apple sauce

What you do:

Heat oven to 200° C (See conversion table for F or Gas mark)
Peel and cut the potatoes into medium squares and boil in hot water for about three minutes.
Add the macaroni to the boiling water and cook for as long as the interactions on the package says.
Pour the water out and replace with the cream, add half of the cheese and season to taste with nutmeg, salt and pepper.
Don`t let it cook long, just blend it all well without smashing up the potatoes too bad.
Place the mix in a casserole (ovenware) topping it of with the remaining cheese.
Have it bake in the preheated oven for about 15 minutes or till cheese on top is golden and a little crisp.

The onions serve as tasty decoration.
Slice onions in thin rings and fry in a little oil. Have it go golden and crispy and sprinkle a little salt over before serving on top of the älplermagronen.

Apple sauce
* 8 apples
* 1 cup of water
* 3 tablespoons coats brown sugar
* 1 cinnamon stick
* 1 lemon, juice and peel
* Pinch of salt
* Fresh nutmeg, to taste

Peel and cut the apples in cubes. Boil apple with water, cinnamon, sugar, lemon juice and peel in a covered saucepan at low heat until soft. About 20 minutes. Throw out lemon peel and cinnamon stick. Puree. Cool the applesauce before serving either on top of the älplermagronen or in a separate bowl.


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