Swiss Älplermagronen

Ingredients for 4 servings:

• 400 g potatoes
• salt and pepper
• 250 g pasta (horn pasta)
• 200 g mountain cheese
• 100 g whipped cream
• 150 g milk
• 200 g onion(s)
• 2 tbsp oil
• some stalks of parsley, chopped
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel, wash, and cut the potatoes into small pieces. Cook in plenty of boiling salted water for about 15 minutes until tender. After about 7 minutes, add the pasta shells and quickly bring everything back to a boil. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Grate the cheese. Bring the cream and milk to a boil, then melt 2/3 of the cheese while stirring. Season the sauce with salt and pepper. Drain the potatoes and pasta. Grease a large casserole dish. Add the potatoes and pasta, pour the cheese sauce over them, and sprinkle with the remaining cheese. Bake for about 5 minutes, until the cheese has melted. Peel and slice the onions. Heat oil in a pan and fry the onions until golden brown. Remove the casserole from the oven, add the onion rings, and serve sprinkled with parsley.