Steps
- Put 600g of peeled chopped apples, 100ml of apple juice, 2 tablespoons of sugar, and 1 cinnamon stick in a saucepan. Bring to a boil, cover, and simmer for 10-15 minutes, until soft.
- Discard the cinnamon stick and mash the apples. Cut 600g of waxy potatoes into ½in / 1cm cubes.
- Boil the potatoes and 250g of elbow macaroni in salted water until both are tender. Drain well, then layer with 250g of grated Gruyère in the hot pan.
- Season 100ml of heavy cream with salt, pepper, and nutmeg. Pour over the pasta and potatoes.
- Toss 2 sliced onions with 1 tablespoon of all-purpose flour. Fry in a little clarified butter over medium-high heat until crisp and golden.
- Scatter the onions over the pasta and spoon the applesauce alongside.