You can also thinly slice the onions into rings, toss with about 1/4 cup flour, and fry them until crispy. I caramelized the onions over low heat for about 30 minutes before scattering over the top of the Älplermagronen. I stuck simply to the pasta, potatoes, cheese, and onions, but you can also mix in some bacon, ham strips, or even Cervelat if you are looking for an addition of meat. Arrange the casserole dish with three layers of pasta and finishing with a top layer of cheese. They will cook a little further as they bake. Let the potatoes boil for a bit before adding the pasta to keep the noodles from getting too tender. The tube shape helps soak in all that flavor in every bite. I used dried penne pasta, but other options include the traditional Hörnli, Magronen, or another similar thin tube maccheroni-like pasta shape. I personally prefer the applesauce on the side, but you can also mix them together for a combination of sweet and savory. To add even more flavor, cover with the top with caramelized onions and pair with applesauce before serving. Pasta and potatoes are cooked until barely tender, layered in a casserole dish with shredded Gruyère or other Alpine cheese, coated in a seasoned cream mixture, and baked until golden and bubbly.
While it is often made in one pot, this version layers the ingredients.
Älplermagronen is a hearty and comforting pasta dish from the Swiss alps. A recipe for Älplermagronen (Swiss Alpine Macaroni)! Layers of pasta, cubed potatoes, shredded Gruyère cheese, and cream are baked until golden and bubbly, topped with caramelized onions, and served with applesauce.