Pasta Potato Casserole with Onions

Ingredients

• 600 g Potatoes
• 300 g horn-shaped pasta
• 2 tbsp chopped parsley
• 50 g butter (melted)
• Salt
• Pepper
• 400 ml milk (replace 200 ml with cream if desired)
• 4 eggs
• 100 g Emmental cheese (finely grated)
• 2 onions (optional)
• 4 tbsp clarified butter
• 50 g Emmental cheese (shredded)

Instructions

1. 1.

   Peel the potatoes, cut into bite-sized pieces, and boil in plenty of salted water for 20 minutes. Cook the pasta in plenty of salted water according to package instructions.

2. 2.

   Meanwhile whisk the eggs with the milk, season with salt, pepper, and nutmeg, and fold in the grated cheese. Pour half of this mixture into a baking dish. Drain the potatoes and pasta, let them dry well, then mix with parsley and melted butter in a bowl and add to the dish. Pour the remaining egg‑milk mixture over everything, cover with foil, and bake at 200°C for about 30 minutes.

3. 3.

   While the casserole is baking, peel the onions, slice into thin rings, and brown them in clarified butter until golden yellow. Remove the finished casserole from the oven, uncover, sprinkle with shredded cheese, top with the caramelized onion rings, and serve.