This traditional Swiss version of macaroni and cheese is usually served with a small bowl of applesauce on the side. Try it for a different take on an old standard.

The version pictured here, served in a miniature milking bucket, is one I recently enjoyed at La Maison du Gruyere in Pringy-Gruyeres.


1 1/4 pounds/600 grams Yukon Gold potatoes

9 ounces/250 grams elbow macaroni

9 ounces/250 grams Swiss Gruyere, coarsely grated

1 1/2 cups/4 deciliters heavy cream

Salt, freshly ground pepper, freshly grated nutmeg

8 ounces/225 grams applesauce for serving

One 2 1/2 quart/liter gratin dish, buttered

  1. Place the potatoes in a saucepan in a single layer and cover with cold water. Bring to a boil and allow to cook for 5 minutes. Cover the pan and let the potatoes remain in the water until cooled. May be done early in the day.
  2. Peel and cut the potatoes into 1/2-inch/1.25cm dice. Set aside
  3. Cook the macaroni al dente and drain.
  4. Mix the potatoes, pasta, and cheese and evenly spread in the prepared baking dish. Cover and keep warm in a 250 degree F. oven until ready to serve.
  5. To serve, heat the cream to boiling and season with salt, pepper, and nutmeg. Remove the pan from the oven and pour the seasoned cream over the potatoes, macaroni, and cheese. Serve immediately with applesauce on the side.