Swiss Pasta Gratin

STEPHAN WIDMER | SWITZERLAND

A pasta gratin is a perfect way to use leftover food. The combination of pasta and potatoes is very similar to the Swiss national dish of Älplermagronen which got its name from shepherds who had to carry their own food up the mountains and pasta was light to carry, while cheese was something they made themselves. However, you can add all kinds of leftover food to your gratin, such as meat, vegetables, old bread for the breadcrumbs, and so much more. There's really no limit to your creativity. Just use this recipe as a base and experiment to your heart's content.

SAVED FOOD Vegetables, Pasta and Cheese

INGREDIENTS SERVINGS 6-8

METHOD PREP 15 minutes

COOK 1 hour

400 g Vegetables, Lightly Cooked 600 g Cooked Pasta 4 Eggs 300 g Sour Cream 160 g Cheese, grated (use Swiss Cheese for an authentic taste) Salt, Pepper and Nutmeg, to taste 1. Preheat your oven to 200 °C.

2. If you're using fresh vegetables, pre-cook them briefly so that they do not remain too crunchy in the casserole.

3. Simply put the pasta together with the cooked vegetables in a baking dish.

4. Mix the eggs in the sour cream, add salt, pepper and nutmeg and mix with the pasta and the vegetables.

5. Sprinkle the grated cheese on top - et voilà! The casserole is ready for the oven.

6. Cook for 40-50 minutes or until bubbling and golden brown on top.