Töginger macaroni and potato casserole

Ingredients for 3 servings:

• 250 g pasta (short macaroni)
• 5 potatoes, peeled and cut into small cubes
• 250 g mountain cheese, coarsely grated
• 100 ml cream
• 50 ml milk
• 1 tbsp butter, for the mold
• 1 tbsp Clarified butter , for the onions
• 3 large onions, cut into thin rings
• 1 tbsp flour
• 1 pinch(s) nutmeg, grated
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Many onions are very important

Cook the pasta and potatoes together in salted water until al dente. Drain. Layer the potatoes, macaroni, and cheese in a buttered casserole dish. Season with salt and a little nutmeg. Bring the milk and cream to a boil and pour over the dish. Gently brown the floured onion rings in clarified butter in a pan and scatter over the dish. Bake in a preheated oven at 180°C for 10 minutes; the cheese should be melted but not brown. Serve with a leaf salad. This dish can also be prepared in the microwave using a suitable dish with a lid.