Älplermagronen

Method

Peel and dice the potatoes into roughly 1cm cubes. Bring a large pot of salted water to the boil and cook the potatoes for about 10 minutes until just tender, then add the macaroni and continue cooking together for a further 8-10 minutes until both are cooked through. Whilst this cooks, slice the onions and fry them gently in 50g of butter in a separate frying pan until golden and caramelised, about 10 minutes. Drain the potato and pasta mixture well and return to the pot. Stir in the remaining butter, the grated cheese, and cream, seasoning generously with salt, pepper and nutmeg, stirring until the cheese has melted and coated everything evenly. Transfer to a warmed serving dish and top with the caramelised onions. Serve hot with a generous dollop of applesauce or plum compote on the side.