Älplermagronen (pasta, potatoes and cheese)

For 4 people
  • 200 g solid boil. Potatoes
  • 500 ml milk, salt
  • 200 g Noodles (e.g. croissants)
  • 2 large onions
  • 2 Garlic cloves
  • 2 tablespoons (20 g each) Butter
  • 75 g Gruyère cheese
  • 4 (approx. 750 g) Apples
  • 2 EL sugar, 1/8 l apple juice
  • juice of 1/2 lemon
60 minutes
light
1.
Wash the potatoes and cook for about 20 minutes. Quenching, peeling. Let cool down. Then cut into slices
2.
Bring the milk and a pinch of salt to the boil. Simmer the pasta in it for about 10 minutes until the
3rd
liquid is almost soaked
4.
Peel the onions and garlic , slice. Fry in 1 tablespoon of hot butter until golden brown. Coarsely grate the cheese. Put the pasta and potatoes alternately with the cheese in an ovenproof dish. Scatter onions and garlic over the top. Possibly. in a preheated oven (electric oven: 200 ° C / convection: 175 ° C / gas: level 3) baked for 10-20 minutes
5.
Peel and core the apples. Cut into wedges. Sauté in 1 tablespoon of hot butter and sprinkle with sugar. Pour in the juices and steam everything for about 5 minutes until soft. Allow to cool slightly.
1 person about: is enough for the casserole
  • 350 kcal
  • 1470 kJ
  • 11 g protein
  • 12 g fat
  • 48 g carbohydrates

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