This cheese, macaroni and potato dish with apple sauce on the side is as Swiss as the holes in Emmental cheese. A wholesome yet refined dish, it found its way down from the mountain alps to the valleys a long time ago.
Recipe Älpler Magronen
350 - 400 g waxy (not floury) potatoes
150 g macaroni
200 g tangy mountain cheese, coarse grated
100 g butter
1 - 2 medium onions
Freshly ground pepper
1 tbsp butter
600 g apples
1 cinnamon stick
2 tbsp pear syrup
11/2 dl / 150 ml cider
Peel, quarter and core apples, cut quarters into slices, sauté in butter, add cinnamon, pear syrup and cider, cook until soft.
Peel the potatoes and cut into medium-sized cubes.
Cook the potato cubes and macaroni in salted water until soft, remove with a ladle, place in layers interspersed with the mountain cheese in a preheated dish, keep warm. Cut the onions into rings and fry in butter until brown, season and distribute over the dish.
Depending on the region, a dash of milk or cream can be added to the cooking water.