Appenzell cheese noodles

For 4 people
  • 300 g potatoes
  • 2 TL Salt
  • 200 g croissant noodles
  • 250 g Appenzeller cheese
  • 3 medium-sized onions
  • 30 g Butter or margarine
  • 1 Bund curly parsley
35 minutes
Wash, peel and slice the potatoes. Bring a liter of water and salt to the boil in a saucepan, add the pasta and cook for ten minutes. After six minutes add potato slices and cook at the same time. Meanwhile grate cheese. Peel the onions and cut into thin slices. Drain and drain pasta and potatoes. Layer hot noodles and potatoes in a dish, alternating with the grated cheese (three to four layers). Sprinkle some cheese on top. Heat the fat in a pan and fry the onions, turning until golden brown. Finally, pour the onions with the frying fat over the cheese noodles. Wash the parsley and chop finely, except for something for the garnish. Sprinkle over the pasta and serve immediately. Fresh applesauce or a green salad tastes good with it
Tip: The cheese should melt due to the heat of the dish before it is served. You can also put the bowl in the warm oven for a few minutes, or cover the dish after layering so that the cheese melts better
1 Person approx.:
  • 550 kcal
  • 2310 kJ
  • 23 g protein
  • 27 g fat
  • 50 g carbohydrates


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