Älplermagronen

Ingredients

• 180 g Macaroni
• 2 pcs Potato
• 1 pcs Onion
• 2 tbsp Butter
• 200 ml Heavy Cream
• 120 g Gruyere
• 120 g Apple Sauce
• 1 tbsp Chives
• 0.25 tsp Nutmeg
• 0.25 tsp White Pepper
• 1.3333333333333333 tbsp Salt

Method

1. Thinly slice {onion} so it cooks down evenly into sweet, golden strands.
2. Put {potato} in a saucepan of cold salted water over high heat, bring to a boil, then cook until just tender so it keeps its shape with the {macaroni}.
3. Melt {butter} in a wide skillet over medium heat, add {onion} with a pinch of {salt}, and cook slowly until deep golden and sweet, stirring often for even color.
4. Bring a large pot of well-salted water to a boil over high heat, add {macaroni}, and cook until just shy of tender; add the cooked {potato} near the end so both finish together.
5. Warm {heavy_cream} in a saucepan over low heat with {nutmeg}, {white_pepper}, and a pinch of {salt}; simmer gently until lightly thickened, then melt in most of the {gruyere} without boiling so the sauce stays smooth.
6. Drain {macaroni} and {potato}, then fold them into the warm cream sauce over low heat until glossy and coated; taste and adjust with {salt} and keep the mixture loose.
7. Spoon the {macaroni} mixture onto warm plates, top with the golden {onion}, scatter over the remaining {gruyere} and {chives}, and serve with {apple_sauce} for a bright, classic finish.