• Ingredients: 17
  • Serves: 6

Potato and macaroni gratin with whipping cream, milk, grated swiss cheese.


Suggested additions:

  • Suggested additions: toasted pecans, cooked sausage, or, to dressing, chopped chipotle chili in adobo sauce

For topping

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Preheat oven to 350°F. Butter 8 x 8 x 2-inch baking dish. Cook potato in large pot of boiling salted water until tender, about 10 minutes.
  2. Step 2 Using slotted spoon, transfer potato to large bowl. Add macaroni to same pot of boiling water; cook until just tender but still firm to bite.
  3. Step 3 Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sliced onions and sauteé until tender and brown, stirring often, about 15 minutes.

    For this step you will need

  4. Step 4 Add onions, cream, milk and cheese to potato mixture and mix well. Season to taste with salt and pepper.

    For this step you will need

  5. Step 5 Transfer to prepared dish. Bake until heated through and cheese melts, about 20 minutes. Let cool 5 minutes; serve hot.

    For this step you will need

Nutrition information

Calories 463 Carbohydrates 49 g (16%)
Fat 23 g (35%) Protein 16 g (33%)
Saturated Fat 14 g (70%) Sodium 86 mg (4%)
Polyunsaturated Fat 1 g Fiber 3 g (13%)
Monounsaturated Fat 6 g Cholesterol 72 mg (24%)