Älplermagronen (Swiss Alpine macaroni cheese) with apple purée and fried onions

400 g macaroni

300 g mealy potatoes

cut into about 2 cm cubes

1 onion

cut into fine rings

600 ml cream

300 ml vegetable bouillon

150 g grated Swiss Alpine cheese

½ tsp salt

Some pepper

3 onions

cut into fine rings

2 tbsp white flour

½ tsp paprika powder

Oil for deep-frying

½ tsp salt

400 g sour apples (e.g. Boskoop)

peeled, diced

100 ml water

1 tbsp sugar

Mix together the macaroni, potato and onion in the gratin dish. Stir the cream, bouillon and cheese together, season with salt and pepper, then pour over the macaroni and potato. Place the gratin dish on a wire shelf.

Put the onions in a bowl, add the flour and paprika powder, and toss the onions until well coated in flour. Pour oil into a frying pan until it is about 2 cm deep and heat up. Fry the onion rings in batches for about 3 minutes until crispy and golden brown, remove from the pan, drain on kitchen paper and season with salt.

Mix the diced apple, water and sugar in a small ovenproof dish. Place the dish next to the gratin dish on the wire shelf. Put the wire shelf into the cold cooking space and cook at 160 °C for about 35 minutes using the hot air with steaming mode. Purée the apple or, alternatively, mash with a fork. Serve the Älplermagronen, apple purée and fried onions together.

Hot air + steaming 160 °C for 35 Mins