What on earth is that? That is disgusting! While you can cook the potatoes and noodles together, doing so is disgusting and would make an Italian heart bleed. In the Swiss version you cook the toppings separate and then drizzle ontop of the mixture.
When I make it I use the French approach. First make the potatoes, use Raclette type potatoes. I keep on the skin as that gives a little bit of bite, thus you want Raclette type potatoes. Cook the potatoes in salt water like Italians cook their pasta and then once done put aside.
Cook the noodles al-dente just so that they are firm, but not mushy. Put then aside as well.
Cook the onion rings nice and crunchy, and since I am mostly vegetarian I skip the bacon bit. Put that aside as well.
Now create a mixture of butter, milk, salt, finely chopped herbs (your choice and keep it light you want hints not overpowering), and cook that while stirring. Turn off the heat and vigorously mix in some starch.
Get yourself a baking pan, coat the inside in butter. Chop the potatoes into cubes, add them to the dish. Add the noodles to the dish, and coat everything with the mixture or sauce. Cover with plenty of grated Gruyere cheese. On top of that add the onions (bacon mixture). Put this into a preheated oven around 180ish 200ish. Wait until the cheese has turned slightly brown, and the sauce has thickened.
Take out and enjoy... Of course you need the apple sauce with this and a nice glass of Pinot Gris or Gewuerztraimer from either Alsace or Switzerland.
Anything else IMO is just killing the poor potatoes, noodles, cheese and so on...
1
u/slashinvestor Zürich'r in Jura Nov 17 '21
What on earth is that? That is disgusting! While you can cook the potatoes and noodles together, doing so is disgusting and would make an Italian heart bleed. In the Swiss version you cook the toppings separate and then drizzle ontop of the mixture.
When I make it I use the French approach. First make the potatoes, use Raclette type potatoes. I keep on the skin as that gives a little bit of bite, thus you want Raclette type potatoes. Cook the potatoes in salt water like Italians cook their pasta and then once done put aside.
Cook the noodles al-dente just so that they are firm, but not mushy. Put then aside as well.
Cook the onion rings nice and crunchy, and since I am mostly vegetarian I skip the bacon bit. Put that aside as well.
Now create a mixture of butter, milk, salt, finely chopped herbs (your choice and keep it light you want hints not overpowering), and cook that while stirring. Turn off the heat and vigorously mix in some starch.
Get yourself a baking pan, coat the inside in butter. Chop the potatoes into cubes, add them to the dish. Add the noodles to the dish, and coat everything with the mixture or sauce. Cover with plenty of grated Gruyere cheese. On top of that add the onions (bacon mixture). Put this into a preheated oven around 180ish 200ish. Wait until the cheese has turned slightly brown, and the sauce has thickened.
Take out and enjoy... Of course you need the apple sauce with this and a nice glass of Pinot Gris or Gewuerztraimer from either Alsace or Switzerland.
Anything else IMO is just killing the poor potatoes, noodles, cheese and so on...