Älplermagronen

Ilaria (@notyourhealthguru)

For those who don’t know Älplermagronen, it could be described as “Swiss mountain mac and cheese”, and it’s a real staple in the Swiss Alps!

Medium

60 mn

Ingredients

Caramelize the onions: in a hot pan, melt 1 tsp of vegan butter. Thinly slice 2 onions and add them to the pan with a pinch of salt. Cook over medium heat, stirring occasionally, for about 10 minutes with a lid on, until the onions soften and turn golden. Set aside.
Prepare the base: in a medium pot, bring the vegetable broth to a boil. Peel and roughly chop the potatoes, then add them to the boiling broth. Let them cook for 2-3 minutes, then stir in the pasta and La Fraîche. Continue cooking for 10-15 minutes, stirring occasionally, until the potatoes are tender and the liquid is mostly absorbed.
Combine and flavor: once the liquid has almost reduced, stir in the finely chopped La Raclette cheese, nutmeg, the cooked onions, and season with salt and pepper to taste. Mix well and cook for another 1-2 minutes. Transfer everything to a greased casserole dish.
Bake: preheat your oven to 220°C (430°F). Bake the casserole for about 20 minutes, or until the top is golden and crispy.
Crispy onion topping: while the casserole is baking, slice the third onion and toss it in the flour. Heat a little oil in a pan and fry the onion slices over medium heat until golden and crispy. Once done, drain on paper towels.
Serve and garnish: once the Älplermagronen is out of the oven, top with the crispy onions and a sprinkle of chopped spring onions. For an extra touch, serve with a side of applesauce for a perfect balance of savory and sweet. Enjoy!