Swiss - Alpine Macaroni
"This recipe is by Shannon B and has been posted here for the ZWT-7 tour of Switzerland.
"Shannon says that this is a traditional Swiss dish served on the slopes of the Alps and that she likes to top it with chunky apple sauce and crunchy onions."
photo by Crafty Lady 13
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 potatoes, scrubbed
- 12 ounces elbow macaroni, uncooked
- 2 tablespoons butter
- 2 large onions, peeled and sliced
- 1 garlic clove, minced
- 1⁄2 cup gruyere cheese, shredded
- 3⁄4 cup heavy cream
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Place the potatoes in a large pot and fill with enough water to cover them.
- Bring to a boil and cook until tender.
- Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices.
- Preheat the oven to 400 degrees F and lightly grease a 9x9 inch baking pan.
- Bring a large pot of lightly salted water to a boil and add the macaroni and cook until barely tender, about 6 minutes, then drain and set aside.
- Melt the butter in a large skillet over medium-high heat and add the onion and cook and stir until onion starts to turn translucent.
- Next stir in the garlic, and cook for a few more minutes then remove from the heat and set aside.
- Layer the macaroni, onions and potatoes into the prepared baking dish and season with salt and pepper.
- Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish and bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
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Reviews
-
I have to admit that I wasn't really sure what to expect from this recipe. It sounded interesting and reminded me of a fried swiss macaroni that my MIL makes. I have made a lot of BK's other recipes and have loved every one that I tried, so I thought I would enjoy this one as well. I only used 1 large onion, but after tasting this dish I wished I had used two. I doubled the cheese and thought the amount was perfect. This dish was really unusual and yummy. I loved the flavors of the macaroni with the guyere, pototoes and onion. It was a great combination of flavors. I can't wait to make this again, but I think I am going to try adding some browned ground beef to the dish. This dish also reheats very well. I sprinkled some more of the shredded cheese on top and then popped it in the micorowave until it was heated through. DELISH!!! This ones going straight into my keeper file. Made for January 2012 Aus/NZ Swap. -
Yummy lunch this recipe made for me!! I made a scaled back version and used 1/2 of a baked potato from the night before, which really made this recipe easy. It was very filling with the pasta and potatoes, so perfect with a side vegetable for a non meat meal. Thanks for sharing the recipe. Made for Newest Tag Game.
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.
