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Älplermagronen with Apple Slices

The Alpine herdsmen's dish: potatoes, pasta and mountain cheese baked in layers, fried onions and a milk-cream sauce — served with cider-and-cinnamon apple slices.

Prep: 25 min Cooking: 20 min

Ingredients

  • Älplermagronen
  • 500 g potatoes (peeled, cubed)
  • 200 g cornettes (or coquillettes, small elbow pasta)
  • 200 g strong mountain cheese (or Appenzell)
  • 2 tbsp margarine (or butter)
  • 2 onions (sliced)
  • 1 clove garlic (chopped)
  • 0.5 dl milk
  • 0.5 dl cream
  • salt
  • Apfelschnitzen (apple slices)
  • 750 g apples, sliced
  • 0.5 tbsp margarine (or butter)
  • 1 stick cinnamon
  • 1.5 dl cider
  • 2 tbsp sugar

Method

  1. Rustic pasta: bring salted water to the boil with the cubed potatoes, add the cornettes and cook until everything is tender. Drain.
  2. Grate the mountain cheese.
  3. In a baking dish, alternate layers of potato-pasta and layers of cheese; finish by spreading the remaining cheese on top. Baking: 15 minutes in the oven preheated to 120°C.
  4. Heat the margarine and soften the sliced onions and chopped garlic; spread over the pasta-potato mixture.
  5. In the same saucepan, bring the milk, cream and salt to the boil; pour over the mixture.
  6. Apfelschnitzen: melt the margarine and sauté the apple slices. Add the cinnamon stick, cider and sugar. Cover and simmer until the apples are tender.
  7. Serve the apple slices alongside the pasta.

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