Alpen-Style Potato and Pasta Gratin
The onions not only bring the right spice to the Älplermagronen - they also score points with the sulphides they contain, which can kill bacteria and fungi that may cause diseases. The whipped cream also brings vitamin A into play; this ensures good eyes and healthy, beautiful skin.
Dietary fibres are particularly important for a well-functioning digestion - so that you too can benefit from the health advantages, we recommend the use of wholemeal croissant pasta for the Älplermagronen.
Peel potatoes, cut into 1 cm (approximately 1/2 inch) cubes and combine with pasta in salted boiling water. Cook about 5 minutes.
Drain pasta and potatoes, rinse with cold water and drain well.
Peel onions and cut into thin strips. Coat a baking dish with 1 teaspoon oil.
Heat remaining oil in a pan over medium heat. Fry onion until golden-brown. Remove onions from pan, mix with potatoes and pasta, and spread in prepared baking dish.
Grate cheese and mix with milk. Season with salt, pepper and freshly grated nutmeg. Pour over potatoes and pasta. Bake in a preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F), about 20 minutes.