älplermagrone (herdsman's Macaroni)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb firm-cooking potato, cut in approx. 3/4 inch cubes
• 3 cups salt water, boiling
• 1/2 lb macaroni
• 7 ounces heavy cream
• 1 teaspoon muscat wine (can substitute port or riesling)
• black pepper, freshly ground, to taste
• 1/2 lb mountain cheese or 1/2 lb emmenthaler cheese, grated
• unsalted butter (for frying)
• 2 onions, cut in rings
• 2 tablespoons very fine semolina or 2 tablespoons flour

Recipe

• 1 heat the oven to 100 °c (212 °f).
• 2 boil potatoes in a saucepan without lid for 5 minutes.
• 3 add macaroni and cook them “al dente”.
• 4 until the liquid is almost absorbed. strain and return to pot.
• 5 pour cream and muscat (wine) over the potatoes and macaroni, season to taste.
• 6 alternating with cheese, place the macaroni in layers into a 2 litre dish.
• 7 top with cheese.
• 8 bake for approximately 10 minutes in the center of the preheated oven until the cheese has melted.
• 9 optional onion ring topping:.
• 10 melt the butter. mix onions and flour, shake off extra flour.
• 11 fry in the butter at medium heat for about 5 minutes until crisp.
• 12 place onions on paper towels and keep warm.