The Swiss give us a simply prepared, basic Mac and Cheese that is eggy and hearty, with the added texture of potatoes. It will warm you up after a snowy day on the slopes.
Butter for the baking pan
½ pound elbow macaroni
1 medium potato, peeled and sliced ½ inch thick, with slices cut into 1½-inch strips
Kosher salt
2 cups (½ pound) coarsely grated Swiss cheese
3 eggs, lightly beaten
2 cups whole milk
Freshly ground pepper
Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 8 to 10 minutes. Drain.
Place the potato strips in a medium pot and cover with cold water by ½ inch. Add 1 tablespoon salt. Place over high heat, bring to a boil, and cook until the potatoes are softened but still firm, 8 to 9 minutes. Drain.
Layer the macaroni, potatoes, and cheese in the baking pan, ending with a layer of cheese (there should be two full layers of each ingredient). In a small bowl, mix the eggs, milk, salt, and pepper, and pour over the macaroni and potatoes. Bake on the middle shelf until hot and bubbly, 20 to 25 minutes.