Au Menu
Loading your session…
Swiss Alpine macaroni with apple sauce and onions

Swiss Alpine macaroni with apple sauce and onions

  • Main course

Cheesy pasta and potatoes with crisp onions and cinnamon apple sauce on the side.

Active time30 min

Cooking20 min

Total40 min

Add to my week

Loading your week…

Ingredients

  • 2 onions
  • 600 g cooking apple
  • 600 g waxy potato
  • 30 g clarified butter
  • 100 ml 35% fat whipping cream
  • 250 g grated Swiss Gruyère
  • 1 cinnamon stick
  • 1 tbsp wheat flour
  • 100 ml apple juice
  • 250 g dried macaroni with a 10-minute cooking time
  • 1 pinch of ground nutmeg
  • 1 pinch of ground pepper
  • 1 tsp fine salt
  • 2 tbsp white sugar

Preparation

  1. Peel and core the apples. Peel the potatoes. Chop the apples. Put in a saucepan with apple juice, sugar and cinnamon. Bring to a simmer, cover and cook for about 15 min until tender. Remove the cinnamon and mash the apples with their juice. Set aside.

    600 g cooking apple
    600 g waxy potato
    1 cinnamon stick
    100 ml apple juice
    2 tbsp white sugar
    • saucepan
    • knife
    • chopping board
    • lid
    • potato masher
  2. While the apples cook, cut the potatoes into 1 cm cubes. Bring a large pot of water to the boil and add the measured salt. Add potatoes and macaroni with a 10 min cooking time. Cook until pasta is al dente and potatoes tender. Check before draining well.

    250 g dried macaroni with a 10-minute cooking time
    1 tsp fine salt
    • knife
    • chopping board
    • large stockpot
    • sieve
  3. Peel the onions. Slice the onions into rings and coat with flour. Heat the clarified butter in a frying pan. Fry the rings for about 12 min, turning, until golden with crisp edges.

    2 onions
    30 g clarified butter
    1 tbsp wheat flour
    • knife
    • chopping board
    • mixing bowl
    • nonstick frying pan
    • spatula
  4. Return the hot pasta and potatoes to the still-hot pot in layers with the Gruyère. Gently heat the cream with pepper and nutmeg, then pour over. Fold gently until the cheese melts, top with onions and serve immediately with the apple sauce on the side.

    100 ml 35% fat whipping cream
    250 g grated Swiss Gruyère
    1 pinch of ground nutmeg
    1 pinch of ground pepper
    • large stockpot
    • saucepan
    • spoon

Allergens

  • Gluten
  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Swiss Alpine macaroni with apple sauce and onions