Macaroni Alpine Farmer’s

potatoes (7 oz)
3 onions
butter (1.5 oz)
1/2 clove garlic, mashed
3 dl whipping cream
macaroni, cooked (14 oz)
salt, freshly ground pepper
cheese (2.5 oz)

Boil the potatoes in their skin. Let cool. Peel onions and cut into thin slices. In a large frying pan heat the butter and sauté the onions until a light brown. Moisten with cream, add the garlic and bring to boil. Stir in the (cooked) macaroni, slice the potatoes and stir into pan. Reheat. Grate the cheese and stir in. Serving: Arrange the macaroni & potatoes mixture in the centre of each (heated) plate, pour Apple sauce all round, sprinkle with some grated cheese.