Älpler Magronen with Emmental
The ingredients
| 300 g | BSCHÜSSIG Original Swiss Älpler Magronen |
| 350 g | Potatoes |
| 200 g | Emmental cheese AOP |
| 4-5 dl | Bouillon |
| 5 dl | Milk |
| 2 | large onions |
| 2-3 TBSP. | Frying butter |
| 2 TBSP. | Flour |
| Pepper and salt |
The preparation
Peel the potatoes and cut into cubes of about 1.5 cm. Bring the potatoes to the boil with the stock, milk, pepper and a little salt. Add the Älpler Magronen and simmer gently for 8-10 minutes, stirring often.
In the meantime, cut the onions into thin rings. Mix with flour, shake off excess flour. Fry the onion rings in the hot butter until crispy. Finely grate the Emmentaler AOP.
Mix the grated Emmentaler AOP into the pasta and season with salt and pepper. Spread the onion rings over the Älpler Magronen. Serve with applesauce
En Guete
