Summary

Ingredients

• 400 g potato (s)
• salt and pepper
• 250 g noodles (croissant noodles)
• 200 g mountain cheese
• 100 g whipped cream
• 150 g milk
• 200 g onion (s)
• 2 tablespoons oil
• a few stalks parsley, chopped
• Fat for the shape

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Instructions

1. Peel, wash and cut the potatoes into small pieces. Cook in plenty of boiling salted water for about 15 minutes. After about 7 minutes, add the croissant noodles and quickly bring everything back to the boil.
2. Preheat oven to 175 degrees.
3. Grate the cheese. Bring the cream and milk to the boil, melt 2/3 of the cheese in it while stirring, season the sauce with salt and pepper. Drain the potatoes and pasta.
4. Grease a large baking dish. Pour in the potatoes and pasta and pour the cheese sauce over it, sprinkle with the remaining cheese. Bake for about 5 minutes until the cheese has melted.
5. Peel the onions and cut into rings. Heat the oil in a pan and fry the onions until golden brown.
6. Take the casserole out of the oven, place the onion rings on top and serve the casserole sprinkled with parsley.