Älplermagronen mit Bergkäse und Apfelmus

Preheat the oven to 350°F (175°C).

Peel and dice the potatoes into small cubes.

Cook the macaroni in salted boiling water until al dente, then drain.

In a large skillet, melt butter over medium heat and sauté diced onions until translucent.

Add diced potatoes to the skillet and cook for about 5 minutes, stirring occasionally.

Stir in minced garlic and cook for an additional minute until fragrant.

Add the cooked macaroni to the skillet and mix well with the potatoes and onions.

Pour in the heavy cream and milk, stirring to combine.

Season with salt, black pepper, and nutmeg to taste.

Fold in grated gruyère cheese until melted and well incorporated.

Transfer the mixture to a greased baking dish.

Top with additional grated gruyère cheese and diced bacon.

Bake in the preheated oven for 25-30 minutes until golden and bubbly.

Garnish with chopped parsley before serving.

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