Älplermagrone (Herdsman'S Macaroni)

• 1 lb firm-cooking potato, cut in approx. 3/4 inch cubes
• 3 cups salt water, boiling
• 1/2 lb macaroni
• 7 ounces heavy cream
• 1 teaspoon muscat wine (can substitute port or Riesling)
• black pepper, freshly ground, to taste
• 1/2 lb mountain cheese or 1/2 lb emmenthaler cheese, grated
• Optional Onion Ring topping
• unsalted butter (for frying)
• 2 onions, cut in rings
• 2 tablespoons very fine semolina or 2 tablespoons flour

1. Heat the oven to 100 u0b0C (212 u0b0F).
2. Boil potatoes in a saucepan without lid for 5 minutes.
3. Add macaroni and cook them "al dente".
4. until the liquid is almost absorbed. Strain and return to pot.
5. Pour cream and muscat (wine) over the potatoes and Macaroni, season to taste.
6. Alternating with cheese, place the macaroni in layers into a 2 litre dish.
7. Top with cheese.
8. Bake for approximately 10 minutes in the center of the preheated oven until the cheese has melted.
9. Optional Onion Ring Topping:
10. Melt the butter. Mix onions and flour, shake off extra flour.
11. Fry in the butter at medium heat for about 5 minutes until crisp.
12. Place onions on paper towels and keep warm.

firmcooking potato, salt water, macaroni, heavy cream, muscat wine, black pepper, mountain cheese, onion, unsalted butter, onions, semolina

Taken from www.food.com/recipe/lplermagrone-herdsmans-macaroni-457136 (may not work)