Hörnli Und Kartoffeln

Hörnli und Kartoffeln

A classic Swiss comfort dish of pasta and potatoes tossed with melted cheese and crowned with golden fried onions. Serve with a side of applesauce for a traditional touch.

Prep

15 min

Cook

30 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •300 g (10½ oz) hörnli pasta (or elbow macaroni)
• •300 g (10½ oz) waxy potatoes, peeled and cut into 2 cm cubes
• •1 large onion, thinly sliced
• •50 g (3½ tbsp) butter
• •200 g (7 oz) Gruyère or Appenzeller cheese, grated, use a good melting cheese; if unavailable, substitute with a mix of mozzarella and aged cheddar
• •1 tsp salt, for boiling water, plus more to taste
• •1 freshly ground black pepper, to taste
• •1 pinch ground nutmeg, optional

Steps

1. 1 Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 5 minutes, then add the hörnli pasta and continue cooking until both are tender but not mushy, about 10–12 minutes. Drain well and return to the pot.
2. 2 While the pasta and potatoes cook, melt the butter in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until golden brown and crispy, about 8–10 minutes. Remove from heat and set aside.
3. 3 Immediately add the grated cheese to the hot pasta and potatoes, stirring gently until the cheese melts and coats everything. Season with salt, pepper, and nutmeg if using.
4. 4 Serve the pasta in warmed bowls, topped with the fried onions and their butter. Accompany with applesauce if desired.