The Fluonalp restaurant and dairy serves the original hindersimagronen. The Fluonalp lies at the foot of the Giswilerstock above Giswil. The alp restaurant serves down-to-earth alpine fare such as hindersimagronen and cheese tart.
Recipe by Thomas Schnider, Restaurant Fluonalp OW
Ingredients for four persons:
Chop the onions, cut the potatoes into cubes, heat the butter in a frying pan and fry the onions in it.
Add the butter, continue frying for approx. 2 min, add the potatoes, continue frying for approx. 3 min.
Add the alpine macaroni, pour in the stock until it is about 1 cm above the macaroni. Allow to simmer for approx. 10 min.
Mix in the cream. Pour the cheese on top of the dish, do not stir, but carefully pull it up from under from the edge. Allow to stand for approx. 2 min.
Once the macaroni are added, do not stir: this will keep the potatoes underneath and prevent the macaroni from burning. At the end of the cooking time, the liquid should have completely evaporated. If too much liquid remains, the cheese will not dissolve well.