Älplermagronen

Ingredients for 4 servings:

• 6 apples
• 3 tbsp sugar
• 2 tsp cinnamon powder
• 4 m.-sized potatoes
• ½ pack of penne
• 2 m.-sized onion(s)
• some sugar to caramelize the onions
• 2 tbsp butter
• 2 tbsp flour
• 4 cl cream
• some milk
• 1 tsp vegetable stock powder
• 1 tsp nutmeg
• salt and pepper
• 100 g Gruyère
• 100g Gouda

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

The Swiss delicacy as a casserole topped with caramelized onions and served with fresh apple sauce

Peel and core the apples, and cook over medium heat with a little water, sugar, and cinnamon. Cook the penne and potatoes as usual, but neither should be fully cooked. Preheat oven to 200°C (top/bottom heat). Halve the onions and then slice them. Grate the cheese if desired, mix, and set both aside. Melt the butter in a saucepan over low heat, add the flour, and stir with a whisk. Then add the cream and, stirring constantly, season with vegetable stock powder, nutmeg, salt, and pepper. Thin with milk until the sauce reaches the desired consistency. It’s important that the consistency remains creamy, but add enough milk so that the penne and potatoes are evenly coated in the sauce later. Adjust the amount and seasoning as needed. Sauté the onions in a small pan. Quarter the potatoes and place them in a baking dish with the penne. Add the béchamel sauce and half of the onions, and fold in. Caramelize the other half of the onions with a little sugar. Sprinkle the cheese over the casserole and arrange the caramelized onions on top. Place in the oven for about 20 minutes, until the cheese is golden brown. Drain the cooking water from the apples into a bowl, puree the apples, and add a little of the cooking water until the desired consistency is reached. Garnish the casserole with chives, if desired, and serve with the applesauce.