Instructions
Follow the steps and taste along the way.
Cook the apple purée
Cut the apples into small pieces and put them in a saucepan with 60 ml of water, the lemon juice, sugar, and cinnamon. Cover and cook over low heat for 15 to 18 minutes, until the apples break apart easily. Mash them with a fork to make a coarse purée and set aside.
Fry the onion
Cut the onion into thin half-rings. Heat the rapeseed oil in a pan and fry the onion over medium-low heat for 10 to 12 minutes. Stir regularly; it should be golden brown and crisp at the edges, but not burnt. Transfer it to a plate and set aside.
Cook the macaroni and potatoes
Preheat the oven to 200 °C. Cut the potatoes into approximately 1 cm cubes. Bring 1.5 l of water and 8 g of salt to a boil in a pot, add the potatoes, and cook for 4 minutes. Add the macaroni and cook together for another 8 to 10 minutes, until the pasta is al dente and the potatoes are tender. Drain, reserving 100 ml of the cooking water.
Bake the macaroni with cheese
Heat the cream, milk, butter, reserved 100 ml of cooking water, 2 g of salt, black pepper, and nutmeg in a small saucepan; do not let it boil. Toss the macaroni and potatoes with 120 g of the grated Gruyère and a generous amount of the cream mixture. Transfer to a baking dish, pour over the remaining mixture, and sprinkle with the remaining 40 g of cheese. Bake for 10 to 12 minutes at 200 °C, until the top is lightly browned and the edges are bubbling.
Finish and serve
Leave the dish to stand for 3 minutes so the cream mixture can settle. Divide the portions among plates, top with the fried onion, and serve with the apple purée. Taste before serving; the saltiness should be balanced by the pronounced cheese flavor, while the purée should provide a fresh, tart contrast.
