Ingredients

The following ingredients have 4 Servings
  • 1 lb /500g potatoes (sliced)
  • 16 oz /500g pasta (penne)
  • 2 onions (thinly sliced)
  • 1 clove garlic
  • 1½ cups milk (or ½ and ½ with cream/milk)
  • 1 lb /500g bacon (sliced)
  • 1 lb /500g sharp cheese (Gruyere and Emmenthal)
  • salt and pepper to taste
  • 1/2 teaspoon nutmeg (optional)

Instruction

  • Slice the potatoes into ½" slices or small chunky pieces. Place in a saucepan, bring to a boil until cooked. Drain and set aside.
  • Cook the tubed pasta (penne) according to al dente instructions, drain and set aside. (Do NOT overcook the pasta)
  • Fry the sliced bacon in a frying pan, set aside, saving the bacon fat for the onions.
  • In the same frying pan with the extra bacon fat,  fry the onions until they are golden and really caramelized. Add the minced garlic just when the onions start to turn translucent for maximum flavor. Set aside.
  • Mix together the cooked pasta and potatoes, and add milk over medium heat, stirring constantly. As the milk heats through, slowly add the grated cheese, salt, pepper and nutmeg. Keep stirring until it turns into a cheesy sauce.
  • Serve immediately, topped with the caramelized onions, bacon and apple sauce on the side.