Willkommen! Bienvenus! Benvenuto! Bainvegni! to Switzerland! Alpine macaroni? Yum!

Älpermagronen (Alpine Macaroni)

Switzerland: the land in the Alps, home of chocolate, great cheeses and....COWS! Switzerland has long been known for its cleanliness, orderliness, environmentally friendliness and delicious foods.  It's traditional cuisine reflects a culture of simplicity and also its mountain roots.  Many of the traditional dishes are hearty and include ingredients that a typical household would have on hand.  In the case of this week's dish, Älpermagronen, cheese, potatoes, pasta, milk or cream, onions and garlic...who doesn't typically have this around?  Add to that a couple of spices and the twist of apple sauce and you have a yummy hit that is easy to make and tasty for the whole family including the kids.  Macaroni and potatoes are baked with Gruyere cheese in a creamy sauce, a traditional Swiss dish served on the slopes of the Alps. Try topping it with chunky apple sauce and crunchy onions to serve. Enjoy!

INGREDIENTS:

3 potatoes, scrubbed (you can use more if you like) 1 (12 ounce) package uncooked elbow macaroni 2 tablespoons butter 2 large onions, peeled and sliced Apple sauce (I make my own with apples, a bit of water and some agave but you can use store bought)

1 clove garlic, minced (I use more garlic here since I LOVE it!) 1/2 cup shredded Gruyere cheese (you can use any cheeses you have laying around if you like) 3/4 cup heavy cream (I substitute milk and/or half & half) a dash of nutmeg salt and pepper to taste OPTIONAL: bacon or pancetta, cubed and rendered

DIRECTIONS:

1.	Place the potatoes in a large pot, fill with enough water to cover them and bring to a boil. Cook until tender enough to pierce with a fork. Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices. (you can also dice the potatoes and don't worry they don't have to be uniform)
2.	Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. (or any baking dish big enough to hold all your pasta, cheese onions and potatoes, which for me is typically bigger than 9x9 :-) )
3.	Bring a large pot of lightly salted water to a boil. Add macaroni and cook until barely tender, about 6 minutes. Drain and set aside. (this can happen simultaneously to your cooking potatoes)
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. ( I also add a bit of flour to brown and crisp the onions a bit more and also to help thicken the cheese sauce when it bakes)
5.	Mix all potatoes, pasta, grated/shredded cheese, milk, half the sauteed onions, salt pepper and nutmeg together in a big bowl or pot and make sure it is well blended. Then pour mixture into your baking dish, top with more cheese and the remaining onions and even out the top. Make sure to fill all gaps.
6.	Bake in the preheated oven until the top is golden brown, 15 to 20 minutes. (this may take longer depending on your oven)