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Potato and Macaroni Gratin

1 12-ounce russet potato, peeled, cut into 1/2 inch pieces (about 2 cups)
8 ozs small elbow macaroni
2 Tbs (1/4 cup) butter
1 lb onions (about 3 medium), sliced
3/4 cup whipping cream
3/4 cup milk (do not use lowfat or nonfat)
1 1/2 cups grated Swiss cheese (about 6 ozs)
salt and pepper

Preheat oven to 350F. Butter 8 x 8 x 2 inch baking dish. Cook potato in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer potato to large bowl. Add macaroni to same pot of boiling water, cook until just tender but still firm to bite. Drain macaroni. Add to bowl with potato.

Meanwhile, melt 2 Tbs butter in heavy large skillet over medium-high heat. Add sliced onions and saute until tender and brown, stirring often, about 15 minutes.

Add onions, cream, milk and cheese to potato mixture and mix well. Season to taste with salt and pepper. Transfer to prepared dish. Bake until heated through and cheese melts, about 20 minutes. Let cool 5 minutes; serve hot.

Yield: 6 servings

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