Alpine Mac & Potatoes Gone Rogue 🧀🥓

A Swiss classic — but slightly rebellious.

Älplermagronen is one of Switzerland’s most beloved comfort foods: pasta, potatoes, cheese, onions, usually served with applesauce on the side. This version decided to take a different path.

No applesauce. No sweet notes. Instead: grilled tomatoes, peas, crispy bacon, plenty of cheese, cream, and butter.

This is Älplermagronen gone rogue — hearty, savory, and deeply satisfying.

Ingredients (Serves 4)

300 g short pasta (macaroni or similar)
500 g potatoes
200–250 g grated cheese (Gruyère, Emmental, or a mix)
150 g bacon, sliced
1 large onion, finely chopped
150 g peas (fresh or frozen)
200 ml heavy cream
30 g butter
200 g cherry tomatoes
Dried oregano, to taste
Fresh parsley, chopped
Salt & black pepper

Instructions

Prep
Grate the cheese. Slice the bacon. Chop the onion and parsley.
Roast the tomatoes
Place the tomatoes in an ovenproof dish, season with oregano, sprinkle with a bit of cheese, and roast until soft and slightly caramelized. Set aside.
Onions & bacon
Sauté the onions in a pan until translucent. Remove about one-third and set aside.
Add the bacon to the remaining onions and fry until crispy.
Peas
Cook the peas briefly in boiling water, then add them to the bacon-onion mixture and sauté together. Set aside.
Pasta & potatoes
Bring a large pot of salted water to a boil. Peel and dice the potatoes and add them to the water.
After 5 minutes, add the pasta and cook until both are tender.
Combine
Drain the pasta and potatoes. Immediately add the grated cheese, cream, butter, and the reserved sautéed onions. Mix well until creamy.
Finish & serve
Plate the pasta, top with the bacon–pea mixture and roasted tomatoes. Sprinkle with fresh parsley and serve hot.