Älplermagronen

Peel and core the apples, then cut them into chunks. Put them in a saucepan together with the apple juice, sugar and a cinnamon stick, bring to a boil and simmer covered for 10–15 minutes, until the apples are soft. Remove the cinnamon stick and mash the apples into a purée.

Peel the potatoes and cut them into cubes of about 1 cm. Bring 2 L of water to a boil, salt it to taste and cook the potatoes for 4–5 minutes.

Add the pasta to the potatoes and cook together until al dente, according to the package instructions. Drain everything well in a colander.

Cut the onion into thin rings and toss them in flour. Heat butter in a frying pan and fry the onion over medium heat for 6–8 minutes, turning occasionally, until golden and crispy. Transfer to a plate.

In the same hot pot, warm the cream, add half of the grated cheese, and season with salt, black pepper and nutmeg. Stir until you get a smooth sauce, without letting the cream come to a strong boil.

Return the pasta and potatoes to the pot, mix them with the cheese-cream sauce and half of the remaining cheese. Transfer to an oven-safe dish, sprinkle the remaining cheese on top and scatter over the crispy onions.

Bake in an oven preheated to 160 °C for about 10 minutes, until the cheese has melted. Serve the Älplermagronen hot with the applesauce.