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Alpine Macaroni

"This is a traditional Swiss dish served at the slopes of the Alps. I want to top it with chunky apple sauce and crunchy onions to serve."

Ingredients :

three potatoes, scrubbed
1 (12 ounce) package raw elbow macaroni
2 tablespoons butter
2 massive onions, peeled and sliced
1 clove garlic, minced
half cup shredded Gruyere cheese
three/4 cup heavy cream
salt and pepper to taste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 50M

Place the potatoes in a huge pot and fill with sufficient water to cover them. Bring to a boil and cook dinner till gentle enough to pierce with a fork. Drain and cool barely, then do away with the peels, and slice into 1/4 inch thick slices.
Preheat the oven to 400 ranges F (200 tiers C). Lightly grease a 9x9 inch baking dish.
Bring a huge pot of lightly salted water to a boil. Add macaroni and cook dinner until slightly smooth, approximately 6 minutes. Drain and set aside.
Melt the butter in a large skillet over medium-high warmth. Add onion; prepare dinner and stir till onion starts offevolved to turn translucent. Stir within the garlic, and cook dinner for some more mins. Remove from the heat and set aside.
Layer the macaroni, onions and potatoes into the prepared baking dish. Season with salt and pepper. Sprinkle the shredded Gruyere cheese over the top, and drizzle cream flippantly over the whole dish.
Bake inside the preheated oven until the pinnacle is golden brown, 15 to twenty minutes.

Notes :

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