Älplermagronen

Älplermagronen is a baked Swiss dish of macaroni, potatoes and onions, bound with Emmental cheese, cream and butter. It takes its name from the Älpler, the herders who spent the summer on high pastures, and it is still found on menus in Swiss mountain restaurants.

What it really is

Onions are softened in butter, macaroni and diced potatoes are cooked separately, and everything is mixed with cream and grated Emmental. The mixture goes into a dish and bakes until the cheese melts through and the top turns golden. The result is soft, creamy and rich rather than crisp. The cheese gives most of the flavour, so it should be a true Swiss Emmental rather than a generic melting cheese.

Älplermagronen has no meat in it. Some kitchens add bacon, which is a variation and should be declared as such.

How it's served

• Hot from the oven, while the cheese is still soft and stretchy.
• As a main course, usually in a single serving dish or portioned onto a plate.
• With apple sauce (Apfelmus) on the side, which is often served with it, and sometimes a green salad.

How to write it on the menu

• Name the main ingredients: macaroni, potatoes, onions and Emmental cheese, and say that it is baked.
• Flag wheat in the macaroni and milk in the cream, butter and cheese. Ask whether the pasta is made with egg, and declare eggs if it is.
• Say that it is vegetarian as standard, and name bacon separately if the kitchen adds it.
• List apple sauce or salad as a separate item, so the price and allergens are clear.