2 large potatoes (to equal 4 cups)
1/2 lb elbow macaroni (to equal 2 cups dry)
4 Tbsp butter
3 large onions
1 1/2 cups gruyere cheese
1 1/2 cups appenzeller cheese (if you can't find, add another 1 1/2 cups of gruyere)
1/2 cup cream
salt and pepper to taste
For the Apples:
2 cups granny smith apples (about 3 apples)
4 Tbsp butter
1/4 cup sugar
1 Tbsp cinnamon
Pre-heat oven to 375 degrees F. Peel the potatoes and dice into 1/2 " cubes (this will assure that the potatoes get done at the same time as the pasta). Bring large pot (about 6 quarts) of salted water to a rolling boil. Add the potatoes and the elbow macaroni to the boiling water (stir to make sure the pasta doesn't stick together). Boil for 15 minutes or until potatoes are done. Drain the pasta and potatoes. Peel and thinly slice the onions. Melt the butter in a frying pan and add the onions. Fry them until they are golden brown. Grate the cheeses. Put 1/3 of pasta/potato mixture in an ovenproof casserole dish. Add 1/2 of of the grated cheeses to the top of pasta/potato mixture. Add another 1/3 of the pasta/potato mixture. Sprinkle with the remaining cheeses. Top with remaining 1/3 of the pasta/potato mixture. Add salt and pepper (to taste) to the cream and pour it over the top of the casserole. Spread the browned onions on top of the pasta/potatoes. Cover the casserole dish (so you don't burn the onions) and bake for 10-15 minutes until it is steaming hot and the cheese is melted. For the Apples: Slice apples (I leave the peel on, but you may wish to remove the apple peel) and cook in melted butter, Add the cinnamon and sugar and cook until browned and soft. To serve, make a ring of the cooked apples and mound the pasta/potatoes in the middle. I generally hold some of the onions to spread on top. If you have time, make this a day ahead and cook for 30 - 45 minutes at 375 degrees. Be sure to cover the casserole dish so you don't burn the onions.