Casserole Helvetica - Alpine Maggeronen, Swiss
Created by dienia b on July 14, 2015
- Servings: 4
- Prep Time: 19m
- Cook Time: 60m
- Recipe #20136
Ingredients
- 680 grams potatoes (4 medium)
- 450 grams dry macaroni pasta (short)
- Butter (for the mold)
- 200 grams appenzeller cheese (grated)
- Mountain cheese (200 grams, grated)
- FOR THE TOPPING
- 150 grams cream
- 3 tablespoons chopped parsley
- 1/2 cups yellow onions (sauted)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
How to Make
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Step 1: Peel the potatoes, wash, cut into cubes and cook until tender in a little salted water almost done.
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Step 2: Give macaroni in boiling salted water and "al dente" cooking.
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Step 3: Pour through a sieve and leave to drain.
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Step 4: In layers give onion , potatoes, macaroni and cheese in a buttered baking dish,
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Step 5: While the top layer should be made of cheese.
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Step 6: For the topping, mix cream, parsley, salt and pepper and pour over.
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Step 7: Bake in preheated oven at 220 ° C bake ( i baked this in 400 degree oven )
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Step 8: Until the cheese begins to melt.
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Step 9: Serve with freshly steamed apple pieces.
Nutritional Facts
- Serving Size: 1 (438 g)
- Calories 842.1
- Total Fat - 18.1 g
- Saturated Fat - 8.8 g
- Cholesterol - 52.7 mg
- Sodium - 1086.2 mg
- Total Carbohydrate - 135.1 g
- Dietary Fiber - 9.6 g
- Sugars - 14.9 g
- Protein - 33.9 g
- Calcium - 517.7 mg
- Iron - 3.2 mg
- Vitamin C - 24.8 mg
- Thiamin - 0.4 mg