Älplermagronen ohne Speck
Authentic Swiss alpine herdsman's macaroni: pasta and waxy potatoes simmered together in milk and broth, draped in rich cream and melted Gruyère and Appenzeller cheeses, crowned with golden caramelised onions.
Ingredients
- • 250g Swiss macaroni or penne (Magronen)
- • 350g firm waxy potatoes, peeled and cut into 1.5cm dice
- • 400ml vegetable broth and 250ml whole milk
- • 150ml double cream
- • 180g mixed grated Gruyère AOP and Appenzeller cheeses
- • 2 large onions, sliced into rings and fried deep golden in butter
- • 1/2 tsp freshly grated whole nutmeg, sea salt and black pepper
- • Sweet apple compote (Apfelmus) for serving
Preparation Steps
In a large heavy pot, bring the broth and milk to a boil. Add the diced potatoes and macaroni together. Simmer over medium-low heat for 10 to 12 minutes, stirring occasionally, until the pasta and potatoes are tender and have absorbed almost all the liquid.
Pour in the double cream, turn heat to low, and stir in the grated Gruyère and Appenzeller cheeses. Gently stir until the cheese is completely melted into a rich, stringy sauce coating every potato and pasta tube.
Season with freshly grated nutmeg, sea salt, and cracked black pepper.
Transfer into a warm earthenware serving dish. Heap the sweet golden fried onion rings across the top, serving immediately with cold apple compote on the side.