Yields 4 Portions
7 ounces Potatoes
3 each Onions
1 1/2 ounce Butter, unsalted
1/2 clove minced Garlic
1 1/4 cups Whipping Cream
14 ounces Macaroni; cooked
1 1/2 ounces Gruyere cheese
1 ounce 'Vacherin de Fribourg'- cheese
2 1/4 pounds Cooking apples
4 1/4 ounces Granulated sugar
1/8 quart Water
Level of Difficulty:
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Boil the potatoes in their skin. Let cool. Peel onions and cut into thin slices.
In a large frying pan heat the butter and saute the onions until a light brown. Moisten with cream, add the garlic and bring to boil. Stir in the (cooked) macaroni, slice the potatoes and stir into pan. Reheat. Grate the cheese and stir in.
Peel and core apples. Cut into small pieces. In a saucepan bring water and sugar to a boil. Add the apples and the spices. Cook until tender, remove the spices, and mash the apples. Return to saucepan, bring to a simmer and let the liquid evaporate. Correct seasoning with a few drops lemon juice and sugar as necessary.
Arrange the macaroni & potato mixture in the centre of each plate, pour the sauce all round, sprinkle with grated cheese.
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