Swiss Älplermagronen
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g potato (s)
- salt and pepper
- 250 g noodles (croissant noodles)
- 200 g mountain cheese
- 100 g whipped cream
- 150 g milk
- 200 g onion (s)
- 2 tablespoons oil
- a few stalks parsley, chopped
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Peel, wash and cut the potatoes into small pieces. Cook in plenty of boiling salted water for about 15 minutes. After about 7 minutes, add the croissant noodles and quickly bring everything back to the boil.
- Preheat oven to 175 degrees.
- Grate the cheese. Bring the cream and milk to the boil, melt 2/3 of the cheese in it while stirring, season the sauce with salt and pepper. Drain the potatoes and pasta.
- Grease a large baking dish. Pour in the potatoes and pasta and pour the cheese sauce over it, sprinkle with the remaining cheese. Bake for about 5 minutes until the cheese has melted.
- Peel the onions and cut into rings. Heat the oil in a pan and fry the onions until golden brown.
- Take the casserole out of the oven, place the onion rings on top and serve the casserole sprinkled with parsley.
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