Swiss Älplermagronen (Mountain Mac)
Creamy potato and pasta bake with melted cheese and crispy onions—a Swiss mountain comfort classic ready in 25 minutes. One skillet, zero fuss.
- Total time
- 25 min
- Servings
- 4
- Calories
- 620
- Protein
- 24g
Ingredients
- 1 lb waxy potatoes (Yukon Gold or similar)
- 8 oz short pasta (elbow or penne)
- 1.5 cups Gruyère cheese, shredded
- 1 cup Appenzell or Emmental cheese, shredded
- 1 medium yellow onion, thinly sliced
- ½ cup heavy cream
- 2 tbsp fresh chives or parsley, chopped
Instructions
- 1
Cut potatoes into 0.5-inch cubes. Boil in salted water 8 minutes until just tender.
- 2
Boil pasta in salted water until al dente, about 10 minutes. Drain and set aside.
- 3
Heat 2 tbsp butter in a large skillet over medium-high. Sauté onion slices 5 minutes until golden and crispy at edges.
- 4
Add cooked potatoes and pasta to the skillet. Stir in both cheeses, cream, salt, and pepper until melted and creamy.
- 5
Cook 2 minutes, stirring gently, until the mixture is hot and cohesive—it should be creamy, not dry.
- 6
Divide into bowls. Top with chives. Serve immediately while the cheese is molten.
Tools you’ll need
- large pot (for boiling potatoes)
- large pot (for boiling pasta)
- large skillet, 12-inch minimum
- wooden spoon
- colander
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