Potato and Pasta Casserole
by Editorial Staff
Potato and pasta casserole is a great hearty dish for the cold season! The combination of soft potatoes and pasta in a creamy cheese sauce is perfect as a hot main course.
Cook: 45 minutes
Ingredients
- Potatoes – 500 g
- Pasta – 200 g
- Hard cheese (with a rich taste) – 170 g
- Cream – 100 ml
- Milk – 150 ml
- Bulb onions – 1-2 pcs.
- Vegetable oil – 2 tbsp (for frying onions) + for greasing the mold
- Salt to taste
- Ground black pepper – 1 pinch
- Grated nutmeg – on the tip of a knife
- Water (for cooking potatoes and pasta) – 1.5 l
Directions
- Rinse and peel the potatoes. Cut the potatoes into medium-sized slices and place them in a saucepan.
- Pour potatoes with water, salt. Bring to a boil and cook for 10 minutes. Grate the cheese on a fine grater. Combine milk with cream.
- Add half of the grated cheese, salt, black pepper, and nutmeg to the milk and cream.
- While stirring, bring the milk, cream, and cheese to a boil. The cheese should melt. After 10 minutes, add the pasta to the potatoes. Bring to a boil again and cook for another 10 minutes.
- Drain the pasta and potatoes. Place in a greased baking dish.
- Top with cream cheese sauce. Sprinkle with the remaining grated cheese and place the pasta and potatoes in the oven, preheated to 190 degrees, for 5-6 minutes.
- Remove the finished potato casserole with pasta from the oven. To serve, cut the onion into rings. Fry the onions in vegetable oil and spread over the casserole. Serve hot potato and pasta casserole.
Bon Appetit!
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