Baked Älplermagronen with Bacon and Caramelised Onions

Method

1. Slice the onions thinly and put them in a 24 cm frying pan with half the butter. Cook slowly on medium-low heat for 22 min, stirring every few minutes; if brown bits stick to the pan, add 1 tablespoon of water and scrape them up. They are ready when soft, jammy and deep brown.

   Add in this stepButter 15 gOnions 1½

   medium-low heat

2. Peel the apples and cut them into 1.5 cm cubes. Melt the rest of the butter in a 20 cm pan, add the apples, sugar and cinnamon and cook on medium heat for 7 min, until translucent but still holding their shape. Squeeze in the lemon juice and turn off the heat.

   Add in this stepButter 15 gFirm, tart apples 2Sugar 2 tspGround cinnamon 1 pinchLemon ¼

   medium heat

3. Cut the bacon into 1 cm strips and fry in a dry 24 cm pan on medium heat for 6 min, until crisp. Lift out the bacon and leave just 1 tablespoon of fat in the pan for the sauce. Heat the oven to 220 °C now.

   Add in this stepThick-cut smoked bacon 80 g

   medium heat

4. Cut the potatoes into 1.5 cm cubes. Bring the water to the boil in a 20 cm pot on high heat, add the salt and potatoes and boil for 5 min, then add the macaroni and boil for 8 min more. The pasta should still be quite firm because it finishes cooking in the oven. Drain well.

   Add in this stepWater (for boiling) 1½ LSalt 1½ tspWaxy potatoes 240 gMacaroni 160 g

   high heat

5. Add the chopped garlic to the bacon pan and stir over low heat for 30 seconds, then pour in the cream and milk and simmer on medium-low heat for 4 min until slightly thickened. Take off the heat and stir in the Gruyère, nutmeg and pepper until melted.

   Add in this stepGarlic cloves 1Double or heavy cream 150 mlMilk 60 mlGruyère, grated 80 gGround nutmeg 1 pinchBlack pepper to taste

   medium-low heat

6. Tip the potatoes, macaroni and bacon into a buttered 20×15 cm baking dish, pour over the sauce and mix. Scatter the Appenzeller on top and bake at 220 °C (oven) for 12 min, until golden on top and bubbling at the edges.

   Add in this stepAppenzeller or raclette cheese, grated 50 g

   oven

7. Let it settle for 5 minutes, then top with the caramelised onions and chives. Serve the warm apples alongside.

   Add in this stepChives, finely snipped 2 tbsp