Älplermagronen (Swiss Alpine Macaroni)

Ingredients

• 10 oz elbow or short tube macaroni
• 1 lb waxy potatoes, peeled and cut into 1/2-inch cubes
• 1 cup heavy cream
• 1/2 cup whole milk
• 8 oz Gruyère cheese, grated
• 4 oz Appenzeller or Emmental cheese, grated
• 1/4 tsp ground nutmeg
• 2 large yellow onions, thinly sliced
• 3 tbsp butter
• 4 oz bacon, diced
• Salt and black pepper, to taste
• 1 cup unsweetened applesauce, to serve

Before you cook

• Peel the potatoes and cut them into 1/2-inch cubes.
• Grate both cheeses and set them aside together.
• Thinly slice the onions.
• Dice the bacon.

Steps

1. Bring a large pot of salted water to a boil.
2. Add the potato cubes to the boiling water and cook for 5 minutes.
3. Add the macaroni to the same pot and cook until both are just tender, about 8 more minutes.
4. Drain the potatoes and macaroni together and return them to the warm pot.
5. Set the pot over low heat and pour in the cream and milk.
6. Stir in the grated cheeses a handful at a time until melted and the sauce coats everything thickly.
7. Season with the nutmeg, salt and pepper, then cover to keep warm.
8. Melt the butter in a skillet over medium heat.
9. Add the sliced onions and cook, stirring occasionally, for 15 minutes until deeply golden and caramelized.
10. Push the onions to one side of the skillet and add the diced bacon.
11. Fry the bacon until crisp, about 5 minutes, then mix it with the onions.
12. Spoon the macaroni and potatoes into bowls.
13. Top each bowl with the caramelized onions and bacon.
14. Serve immediately with a generous spoonful of applesauce on the side.