Älplermagronen
Älplermagronen originates from the kitchens of Swiss Alpine huts, a dish devised by cowherds and shepherds who needed a simple, calorie-dense meal made from ingredients that wouldn't spoil at altitude — potatoes, dried pasta, and cheese made right at the hut. The name combines 'Älpler' (a person who works in the mountains during summer) with 'Magronen', the Swiss-German word for pasta. The unusual pairing with applesauce, though it seems strange at first, is a well-established tradition: the fruit's sweetness cools the mouth after each rich, cheesy, buttery bite.
A herder's mountain meal
A rustic dish of Alpine cowherds, meant to fill you up fast after a day of work at altitude.
Potatoes and pasta boil together
Potatoes and macaroni cook in the same pot, saving time and fuel up at the mountain hut.
Cheese melts right in the pot
Generously grated cheese is stirred hot into the pasta and potatoes, forming a rich, creamy mass.
Applesauce is a mandatory side
The sweetness of applesauce cuts through the richness of the melted cheese and butter, a classic Swiss contrast.
Ingredients 4 servings
- 300g macaroni
- 500g potatoes, diced
- Salt
- 100g butter
- 2 large onions, thinly sliced
- 250g Gruyère or Appenzeller cheese, grated
- 150ml cooking cream
- Black pepper
- Applesauce, for serving
How to make it
- 1Peel and dice the potatoes, then boil them in salted water until nearly tender.
- 2Add the macaroni to the same pot and cook both together until the pasta is al dente.
- 3Meanwhile, fry the sliced onions in butter until deep golden and caramelized.
- 4Drain the potatoes and macaroni, then return them to the pot.
- 5Stir in the cream and most of the grated cheese until everything is well coated and the cheese starts to melt.
- 6Season generously with salt and pepper, then spoon into bowls.
- 7Top with the remaining cheese and the caramelized onions, and serve hot alongside applesauce.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
