Project Description

This is a traditional Swiss dish and is sometimes made without the potatoes, depending on region. The apple sauce is tradition. It is often served on its own but it is delicious with kassler or a roasted pork knuckle.

Servings: 6
Preparation Time: 30 minutes
Cooking Time: 20 minutes

3 potatoes, scrubbed
350g elbow macaroni
30g butter
2 large onions, sliced
1 clove garlic, finely chopped
100g Gruyere cheese, grated
250ml cream
12 x 1-2cm slices Kassler or smoked pork loin

Apple Sauce
1 kilo apples
1 clove
1/8 cup water

  1. Preheat the oven to 180 °C .
  2. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender enough to pierce with a fork. Drain and cool slightly, then peel potatoes and slice into 1/4 inch thick slices.
  3. Bring another large pot of lightly salted water to a boil. Add macaroni and cook until barely tender, about 6 minutes. Drain and set aside.
  4. Melt the butter in a large skillet over medium-high heat. Add onion; cook and stir until onion starts to turn translucent. Stir in the garlic, and cook for a few more minutes. Remove from the heat and set aside.
  5. Layer the macaroni, onions and potatoes in a greased 20cm square baking dish. Season with salt and pepper. Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish.
  6. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
  7. Apple Sauce: Peel and core apples. Cut into small pieces. Place in a small saucepan with water and cloves. Cook until tender, remove cloves and stir vigorously to collapse the apples.
  8. Meanwhile, heat griddle pan and cook kassler briefly on both sides.
  9. Serve kassler with alpine macaroni and apple sauce.

Lyndey’s note: Kassler is available from delis and good butchers.