Preparation time approximately 1 hour,  Wide oven proof dish, capacity 2 litres greased

Serves 4

Preheat oven to 120 C, put dish to warm


  • salted water, boiling
  • 500 g waxy potatoes
  • 200 g Alpine Macaroni or other macaroni if Alpine macaroni not available
  • 200 g sharp mountain cheese or equivalent cheese
  • 2 tablespoons butter
  • 2 onions, cut into thin strips
  • 1 garlic clove, pressed
  • 3 tablespoons milk
  • 3 tablespoons double cream
  • 2 pinches salt

For Apple wedges:

  • 1/2 tablespoon butter
  • 750 g red apples, cut into wedges
  • 150 ml cider or apple juice
  • 1 cinnamon stick, halved
  • 2 tablespoons sugar


  • Cook potatoes and macaroni in salted boiling water until soft, then drain
  • Layer alternatively with potatoes and macaroni in the prepared dish, finishing with a layer of cheese, keep warm.
  • In a wiped pan, add 2 tablespoons of butter into pan, fry onions and garlic to golden brown, scatter over macaroni and keep warm.
  • In the same pan bring to boil milk, double cream and salt. Pour over macaroni and wipe pan
  • For apple wedges, melt butter in pan. Add red apples cut into wedges, 150 ml cider or apple juice, 1 cinnamon stock and sugar. Cover pan with lid and simmer until wedges are beginning to soften. Remove lid, reduce liquid, remove cinnamon stick and serve cold or warm with Alpine macaroni

Per person: 28 g fat, 26 g protein, 89 g carbohydrate, 720 calories – recipe & photo from The Swiss Cookbook by Betty Bossi