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Ingredients
  • 4 tablespoons (60 grams) unsalted butter
  • 2 large onions thinly sliced
  • 1 pound (450 grams) waxy potatoes peeled and cut into ½ to 1 inch (1.25 to 2.5 centimeter) cubes
  • 12 ounces (340 grams) dried penne or hörnli, maccheroni
  • 8 ounces (227 grams) shredded Gruyère or another Alpine cheese
  • ¾ cup (177 milliliters) heavy cream
  • Salt and freshly ground black pepper to taste
  • ¼ teaspoon freshly grated nutmeg
  • Applesauce for serving
  • Fresh parsley optional, for garnish
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