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| Gruyere Pasta & Potato Bake |
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Ingredients: - 8-10 small potatoes cut into quarters
- 175g fresh or dried pasta shells
- A little butter
- 1 tablespoon olive oil
- 2 onions, skinned and finely chopped
- 1 clove garlic, skinned and crushed
- 400ml single cream
- 3 eggs
- Salt and freshly ground black pepper
- 200g gruyere cheese, grated
- A few snipped chives for garnish
Have ready a 1.7 litre ovenproof shallow dish. Pre-heat the oven to 190°C or gas mark 5. Method: - Cook the potato pieces in a pan of boiling salted water for 15 minutes. Drain and set aside
- Meanwhile cook the pasta shells, using a pasta insert in a pan of boiling salted water for about 10 minutes for dried or 3 minutes for fresh. Drain and toss in a little melted butter.
- Heat the oil in a small frying pan. Add the onion and garlic and cook gently for about 10 minutes to soften but not brown.
- In a large bowl whisk together the cream and eggs and season generously.
- Stir in the onion mixture, the cheese and the cooked potatoes and pasta.
- Spoon into the ovenproof dish and cook for about 35 minutes or until the top is golden brown.
- Serve hot, if liked garnished with a few snipped chives.
Serves 4 as a supper dish or 6 as an accompaniment. |
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