16 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

This is a traditional Swiss dish served on the slopes of the Alps. I like to top it with chunky apple sauce and crunchy onions to serve.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place the potatoes in a large pot and fill with enough water to cover them. Bring to a boil and 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.

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  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish.

  • 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.

  • 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.

  • Layer the macaroni, onions and potatoes into the prepared baking dish. Season with salt and pepper. Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish.

  • Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Nutrition Facts

493 calories; 19.4 g total fat; 63 mg cholesterol; 87 mg sodium. 66.1 g carbohydrates; 14 g protein; Full Nutrition


Reviews (13)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/21/2008
Hi - this is my recipe but I think the folks at allrecipes.com altered it a bit. The cheese should be increased as one of you mentioned - and the chunky applesauce and crunchy onions on top are a must for flavor!! Hope this helps:) - Shannon Read More
(30)

Most helpful critical review

Rating: 1 stars
11/13/2007
Different but different does not necessarily translate to good. My family did not care for this dish. It was not very good. I will stick to a more traditional mac and cheese next time. Read More
(4)
16 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/21/2008
Hi - this is my recipe but I think the folks at allrecipes.com altered it a bit. The cheese should be increased as one of you mentioned - and the chunky applesauce and crunchy onions on top are a must for flavor!! Hope this helps:) - Shannon Read More
(30)
Rating: 4 stars
12/17/2007
I thought this was good! Maybe a little bland...next time I will use 1 cup of Gruyere AND 1 cup of Emmentaller cheese plus lots of salt and pepper! There were a lot of onions as is but i did top with applesauce to serve..yummy!! Read More
(9)
Rating: 4 stars
08/15/2011
Great recipe.My aunt from Switzerland makes it with 3 cups of cheese and no heavy cream. She uses Emmentaler Swiss cheese Gruyere and Jarlseberg. Read More
(8)
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Rating: 1 stars
11/13/2007
Different but different does not necessarily translate to good. My family did not care for this dish. It was not very good. I will stick to a more traditional mac and cheese next time. Read More
(4)
Rating: 4 stars
02/24/2011
Since you slice the potatoes anyway I scrubbed and sliced them before boiling and it only took 10 minutes then kept the skin on for nutrition. I boiled the noodles only 4 minutes knowing they would cook more in the oven anyway with the added liquid. I used 1/3 c Wisconsin Brick cheese and 1/3 c Fontina and only 1/4 c Gruyere. I had only milk so I didn't use heavy cream. I baked it covered for 45 min at 350 and it was perfect. Read More
(4)
Rating: 5 stars
02/01/2011
Delish! Made this for my work holiday party and everyone asked for the recipe. Wasn't crazy about the apple sauce but the crunchy onions are a must! Read More
(3)
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Rating: 5 stars
03/06/2009
We all enjoyed this unusual and tasty recipe! Read More
(3)
Rating: 4 stars
04/09/2012
We just got back from Switzerland and had this dish. It was made with the noodles and potatoes but the onions were served carmelized on top. Excellent! I liked it so much I came to here in search of the recipe! Can't wait to try it! Read More
(2)
Rating: 4 stars
12/01/2016
Different and tasty. We liked it better the more we ate it. Read More