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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Great for apres ski. In Switzerland it is called Alpler Magrone, and is served with apple sauce. Ingredients:
10 ounces elbow macaroni |
10 ounces firm waxy potatoes, roughly diced |
5 ounces streaky bacon, rinds removed and diced small |
7 ounces whipping cream |
1 pinch freshly grated nutmeg |
4 ounces parmesan cheese, freshly grated |
1 ounce butter, plus extra for greasing |
1 onion, sliced |
Directions:
1. Heat oven to 350*F.
2. Lightly butter a large ovenproof gratin dish.
3. Cook the macaroni and potatoes in boiling salted water for 10 minutes, until just tender.
4. Dry fry the bacon in a large non stick pan until lightly golden.
5. Pour in the cream and season with nutmeg and fresh ground pepper.
6. Drain the macaroni and potatoes well and stir them into the bacon and cream.
7. Spoon half into the prepared dish, sprinkle with half the parmesan, then spoon remaining mixture on top, finishing off with remaining parmesan.
8. Bake for 10 to 15 minutes until golden and bubbling.
9. Meanwhile melt the butter ina frying pan, and cook sliced onion for 5 to 6 minutes til golden.
10. Serve the baked macaroni with the onion slices scattered on the top.
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