Aelplermagronen (Swiss Pasta)

This is how the Aelplermagronen are prepared in the [Swiss] canton of Unterwalden. In Uri, the potatoes are left out.

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 9  ounces potatoes
•  salt, to taste
• 9  ounces  straight hollow  noodles
• 7  ounces  grated cheese (type not specified so use what you like)
• 3⁄4 cup  cream
• 3  tablespoons butter
• 2  large onions

Directions

1. Peel and dice the potatoes.
2. Boil in salted water.
3. Add the noodles shortly before the potatoes are done (read the directions on the package first).
4. The potatoes should be soft.
5. Drain and arrange in alternate layers with the cheese in a deep baking dish. Pour in the cream and place in the hot oven for a few minutes until the cheese melts.
6. Meanwhile, melt the butter in a skillet.
7. Slice the onions and saute until they turn light brown.
8. Spread over the noodles and potatoes.
9. Serve with apple puree or salad.