Älplermagronen with applesauce

- 300 g waxy potatoes li>
- 600 ml Milk
- Salt and Pepper
- 250 g short noodles (e.g. Penne or croissant noodles)
- 5 span> apples (e.g. Elstar; approx. 750 g)
- 1/8 l Apple juice
- 2–3 EL Sugar
- 3 large onions
- 2 EL span> Butter
- 150 g Gruyère cheese
75 minutes
very simple span>
- 1.
- Cover and cook the potatoes in water for about 20 minutes. Bring the milk and a pinch of salt to the boil. Simmer the pasta in it for about 10 minutes until the liquid is almost absorbed.
- 2.
- For the applesauce peel, quarter, core and dice the apples. Stew with apple juice and 2 tablespoons of sugar for about 10 minutes until soft. Possibly. still sweeten. Leave coarse as desired or mash to a fine purée.
- 3.
- Peel the onions and cut into thin rings. Heat the butter in a large pan. Fry the onions in it until golden brown.
- 4.
- Drain the potatoes, rinse and let cool a little. Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Rasp cheese. Peel and dice the potatoes.
- 5.
- Mix the pasta and potatoes with a good 2/3 cheese, season with pepper and a little salt. Pour into a baking dish. Spread the onions over the top. Sprinkle with the rest of the cheese. Baked Älplermagronen in a hot oven for 10–15 minutes until golden brown.
- 6.
- Add the applesauce.
1 person approx.:
- 690 kcal li>
- 26 g protein
- 24 g fat
- 87 g carbohydrates
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