Älplermagronen with apple sauce

Name: Älplermagronen with apple sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g waxy potatoes; 600 ml Milk; 7-10 Tbsp salt and pepper; 250 g short noodles (e.g. penne or croissant noodles); 5 Apples (e.g. Elstar; approx. 750 g); 1/8 l apple juice; 2-3 TABLESPOONS Sugar; 3 large onions; 2 TABLESPOONS Butter; 150 g Gruyère cheese

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g waxy potatoes
600 ml Milk
7-10 Tbsp salt and pepper
250 g short noodles (e.g. penne or croissant noodles)
5 Apples (e.g. Elstar; approx. 750 g)
1/8 l apple juice
2-3 TABLESPOONS Sugar
3 large onions
2 TABLESPOONS Butter
150 g Gruyère cheese

Directions

1
Cover the potatoes and boil them in water for about 20 minutes. Bring milk and 1 pinch of salt to the boil. Simmer the pasta for about 10 minutes until the liquid is almost absorbed.
2
For the applesauce peel apples, quarter them, remove seeds and dice them. Steam with apple juice and 2 tbsp. sugar for about 10 minutes until soft. If necessary add more sugar. Leave to stand coarsely or mash to a fine puree as desired.
3
Peel onions and cut them into thin rings. Heat butter in a large pan. Fry the onions until golden brown.
4
Drain the potatoes, quench and let them cool down a little. Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Grate cheese. Peel potatoes and dice them.
5
Mix the pasta and potatoes with a good 2/3 cheese, season with pepper and a little salt. Pour into an ovenproof dish. Spread onions over it. Sprinkle with the rest of the cheese. Bake Älplermagronen in a hot oven for 10-15 minutes until golden brown.
6
Add the applesauce.