Engelberger Älplermagronen recipe
with crispy onions and apple purée.
This is an incredibly simple, quick and tasty dish. Traditionally Älplermagronen is eaten by herdsmen in the central Swiss mountains. The great combination of Swiss cheese, fried onions and apple purée make for a great dinner.
1 garlic cloves
300 g potatoes
300 g pasta (e.g. macaroni)
40 g butter
150 g gruyère cheese
150 ml single cream
Preparation time: 5 mins
Cooking Time: 25 mins
Preheat the oven to 180°C. Rub the roasting pan with the peeled garlic clove and place in the oven.
Cut the onions and dice the potatoes.
Grate the cheese. Instead of gruyère you can also use mature cheddar.
Heat the butter in a pan. Fry the onions until golden brown. They should be really crispy.
Boil the potatoes and pasta for ten minutes in salted water. Add one vegetable stock cube.
Transfer the pasta and potatoes to the preheated roasting pan. Mix in the grated cheese and cream. Place in the oven for 8 minutes. Mix through the pasta half way through to make sure it stays moist.
Sprinkle the fried onion over the Älplermagronen. Traditionally apple purée is served with the dish - a great combination.