John Myers
Ingredients for 4 servings:
- 300 g pasta, croissants or similar
- 3 tbsp butter
- 2 large onions
- 300 g potatoes
- 1 liter of water
- 125 ml cream
- 150 g cheese, grated
- salt and pepper
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Swiss specialty with pasta and potatoes
Brown the uncooked pasta in the butter. Be careful not to burn the butter. When the pasta is golden brown, add the finely chopped onions and sauté for a few minutes. Meanwhile, cut the peeled potatoes into small cubes and add to the pasta. Gradually add the water, only enough to keep the ingredients from sticking – similar to risotto. Season with salt and pepper. When the potatoes and pasta are soft and have completely absorbed the water, add the cream and let it reduce slightly. Sprinkle with the cheese and serve quickly. Serve with leaf salad and tomato salad.
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