Älplermagronen with Apple Sauce

Lynn Dine


This is a Swiss version of Macaroni and Cheese. I found this recipe on "MySwitzerland.com" and am posting for the Culinary Quest.


★★★★★ 1 vote

20 Min
40 Min
Stove Top


  • ·
    500 g(18 oz.) firm-cooking potatoes, cut in approx. 2-cm cubes
  • ·
    7 dl(3 cups) boiling salt-water
  • ·
    250 g (9 oz.) macaroni
  • ·
    2 dl(7 oz) heavy cream
  • ·
    ¼ teaspoon muskat(nutmeg), optional
  • ·
    pepper, freshly ground, to taste
  • ·
    200 g(7 oz.) mountain cheese, such as emmentaler and gruyere

  • ·
    unsalted butter for frying
  • ·
    2 onions, cut into thin rings
  • ·
    2 tablespoon very fine semolina or flour

  • ·
    1 kg(35 oz) apples (e.g. red boskoop)
  • ·
    2 dl (7 oz) water
  • ·
    3 teaspoon sugar
  • ·
    2 thinly pared lemon strips and
  • ·
    2 teaspoon lemon juice

How to Make Älplermagronen with Apple Sauce


  1. Heat the oven to 100 °C (212 °F)
  2. Boil potatoes in a saucepan without lid for 5 minutes.
    Add Älplermagronen (Macaroni) and cook them “al dente”
    until the liquid is almost absorbed.
  3. Pour cream over the potatoes and Macaroni, season to taste. Alternating with cheese, place the Älplermagronen in layers into the dish. Top with cheese. Bake approx.10 minutes in the center of the preheated oven until the
    cheese has melted.
  4. Melt the butter. Mix onions and flour, shake off extra flour
    Fry in the butter(amount wasn't specified, but I would start with 2 tablespoons and add more as needed) at medium heat for about 5 minutes until crisp
    Place onions on paper towels and keep warm
  5. Quarter the unpeeled and uncored apples. Boil quartered apples with water
    with sugar, lemon peel and juice in a covered saucepan at low heat until
    soft. Strain apples and liquid through a sieve directly into a bowl. Cool the
  6. Serving: Spread onion rings on the Älplermagronen and serve with applesauce

Printable Recipe Card

About Älplermagronen with Apple Sauce

Course/Dish: Pasta, Potatoes
Main Ingredient: Potatoes
Regional Style: Eastern European

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