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Baked Potato Noodle Pan

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Baked Potato Noodle Pan

The perfect baked potato noodle pan recipe with a picture and simple step-by-step instructions.

  • 3 size Potatoes
  • 100 g Croissant noodles
  • 1 Onion
  • Sliced ​​tomatoes
  • 150 g Gauda in slices
  1. Boil the potatoes in salted water until soft and then peel them. Cook the pasta in salted water until al dente. Chop the onion and fry in butter until translucent. Add the leafy potatoes, roast them, add the noodles and season with salt and pepper. Put the tomato slices first and then the cheese slices on top and cover the pan until the cheese has melted.
Dinner
European
baked potato noodle pan

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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