Älplermagronen with Apple Sauce

1
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.

Rating:
★★★★★ 1 vote
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

How to Make Älplermagronen with Apple Sauce

Step-by-Step

  • 1Heat the oven to 100 °C (212 °F)
  • 2Boil potatoes in a saucepan without lid for 5 minutes.
    Add Älplermagronen (Macaroni) and cook them “al dente”
    until the liquid is almost absorbed.
  • 3Pour 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.
  • 4Melt 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
  • 5Quarter 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.
  • 6Serving: Spread onion rings on the Älplermagronen and serve with applesauce

Printable Recipe Card

About Älplermagronen with Apple Sauce

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