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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Shannon says that this is a traditional Swiss dish served on the slopes of the Alps and that she likes to top it with chunky apple sauce and crunchy onions. Ingredients:
3 potatoes, scrubbed |
12 ounces elbow macaroni, uncooked |
2 tablespoons butter |
2 large onions, peeled and sliced |
1 garlic clove, minced |
1/2 cup gruyere cheese, shredded |
3/4 cup heavy cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place the potatoes in a large pot and fill with enough water to cover them.
2. Bring to a boil and cook until tender.
3. Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices.
4. Preheat the oven to 400 degrees F and lightly grease a 9x9 inch baking pan.
5. Bring a large pot of lightly salted water to a boil and add the macaroni and cook until barely tender, about 6 minutes, then drain and set aside.
6. Melt the butter in a large skillet over medium-high heat and add the onion and cook and stir until onion starts to turn translucent.
7. Next stir in the garlic, and cook for a few more minutes then remove from the heat and set aside.
8. Layer the macaroni, onions and potatoes into the prepared baking dish and season with salt and pepper.
9. Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish and bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
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