Potato and pasta casserole

Ingredients for 4 servings:

• 400 g potatoes
• 4 tsp salt
• 300 g croissant pasta
• 150 g bacon, diced, streaky
• 200 g cheese, grated, e.g. Appenzeller or Gruyère
• 3 m.-sized onion(s)
• 30 g butter
• 1 cup of cream
• ½ bunch parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Peel and wash the potatoes and cut them into evenly thin slices, preferably using a slicer. Bring 3 liters of water to a boil with 2 teaspoons of salt. Add the pasta and potato slices and cook until the pasta is al dente. Drain and, once well drained, transfer to a large bowl. Season with 2 teaspoons of salt. Mix in the diced bacon. Fold in about 100g of grated cheese. Grease a casserole dish with a little soft butter. Pour the potato and pasta mixture into the casserole dish. Sprinkle with the remaining grated cheese. Pour in the cream and cook at 200°C (top/bottom heat) for about 20 minutes. If the pasta is getting too brown, cover with aluminum foil. Meanwhile, peel the onions and slice them into rings. Melt the remaining butter in a pan and fry the onion rings in it, turning occasionally, until golden brown. Pour over the cooked casserole. Finely chop the parsley and sprinkle over the parsley. All kinds of salads are suitable, and if you like, a piece of meat (schnitzel, steak or meatballs).