Älplermagronen with Apple Sauce

Lynn Dine

By
@diner524

This is a Swiss version of Macaroni and Cheese. I found this recipe on "MySwitzerland.com" and am posting for the Culinary Quest.


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

500 g(18 oz.) firm-cooking potatoes, cut in approx. 2-cm cubes
7 dl(3 cups) boiling salt-water
250 g (9 oz.) macaroni
2 dl(7 oz) heavy cream
¼ teaspoon muskat(nutmeg), optional
pepper, freshly ground, to taste
200 g(7 oz.) mountain cheese, such as emmentaler and gruyere

ONION RINGS

unsalted butter for frying
2 onions, cut into thin rings
2 tablespoon very fine semolina or flour

APPLESAUCE

1 kg(35 oz) apples (e.g. red boskoop)
2 dl (7 oz) water
3 teaspoon sugar
2 thinly pared lemon strips and
2 teaspoon lemon juice

Directions Step-By-Step

1
Heat the oven to 100 °C (212 °F)
2
Boil potatoes in a saucepan without lid for 5 minutes.
Add Älplermagronen (Macaroni) and cook them “al dente”
until the liquid is almost absorbed.
3
Pour cream over the potatoes and Macaroni, season to taste. Alternating with cheese, place the Älplermagronen in layers into the dish. Top with cheese. Bake approx.10 minutes in the center of the preheated oven until the
cheese has melted.
4
Melt the butter. Mix onions and flour, shake off extra flour
Fry in the butter(amount wasn't specified, but I would start with 2 tablespoons and add more as needed) at medium heat for about 5 minutes until crisp
Place onions on paper towels and keep warm
5
Quarter the unpeeled and uncored apples. Boil quartered apples with water
with sugar, lemon peel and juice in a covered saucepan at low heat until
soft. Strain apples and liquid through a sieve directly into a bowl. Cool the
applesauce.
6
Serving: Spread onion rings on the Älplermagronen and serve with applesauce

About this Recipe

Course/Dish: Pasta, Potatoes
Main Ingredient: Potatoes
Regional Style: Eastern European