Älplermagronen

Ingredients for 4 servings:

• 400 g potatoes, waxy
• ½ liter of milk
• ¼ liter of water
• 1 pinch of salt
• 300 g pasta (tube or horn pasta)
• 2 large onions
• 2 tbsp clarified butter
• 300 g cheese (French Vacherin, alternatively Gruyère or mountain cheese)
• e.g. salt and pepper
• 1 pinch of nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into small cubes. Bring the milk to a boil with 1/4 liter of water and a pinch of salt. Cook the potato cubes for about 5 minutes. Add the pasta and simmer gently for another 10-15 minutes, until the potato cubes and pasta are al dente, stirring frequently. Meanwhile, peel the onions and finely slice them. Heat the clarified butter in a pan and fry the onion rings until golden brown. Preheat the oven to 200°C (top/bottom heat: 180°C). Cut the cheese into very small cubes. Fold about half of the cheese cubes and half of the onion rings into the potato and pasta mixture. Season with salt, pepper, and nutmeg. Transfer everything to an ovenproof dish and sprinkle with the remaining onion rings and cheese cubes. Bake the whole thing in the hot oven for about 15 minutes. Serve hot.