Älplermagronen Gratin

Pre-cooking and cooking: about half an hour, gratinating: about 20 min.

(*) for a wide ovenproof dish of about 3 liters, greased, should offer for 4 people.

Cook potatoes in boiling salted water, open in a large frying pan, in about five minutes, add pasta, continue cooking until al dente, drain.

Bring apple juice or white wine, if desired, to a boil in the same skillet; remove skillet from heat.

Add apples, in fine slices, simmer with lid closed for about two minutes. Add potatoes and lemons, mix, spread everything together evenly in the prepared dish.

Glaze: season milk and cream with salt and a little nutmeg, stir everything together well, pour over the gratin.

Appenzeller crumble: mix Appenzeller and apple with breadcrumbs in a small baking bowl with a fork until crumbly, spread evenly over gratin.

Bake au gratin: in about Twenty min in the middle of the oven heated to 220 °C.

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