|Swiss||30 TO 60 MINUTES||6 PERSONS|
This dish turns out to be very satisfying, and the combination of potatoes and pasta, which seems strange at first glance, is actually very tasty!
|Pasta (rolls, curls, penne)||250 g|
|Heavy cream||400 ml|
|Gruyere cheese||200 g|
|Salt/Black pepper||Add to taste|
1.Peel the potatoes and cook in boiling salted water until half cooked for about 15 minutes. Drain the water, cut the potatoes into pieces.
- Throw the pasta into boiling salted water and cook until al dente, leaving slightly undercooked. Throw in a colander.
- Cut the bacon into small cubes and fry in a dry frying pan until golden brown.
- Separately fry the finely chopped onion and garlic in butter until soft.
- Preheat the oven to 180 degrees. Mix the cream with half finely grated cheese, nutmeg, salt and pepper. Bring to a boil and stir to dissolve the cheese. Place half of the pasta, potatoes, onion and bacon in a greased dish. Repeat layers one after another and sprinkle with the remaining cheese. Pour the creamy mixture and send to the oven for 25-30 minutes: the pasta should be covered with a crust, and all the ingredients should be ready.