Potato and Macaroni Gratin

READY IN: 40mins
Recipe by Mizzy

potatoes, macaroni and cheese. What more could you ask for?

Top Review by Sydney Mike

Although I pretty much followed the recipe right on down (at least as far as the ingredients were concerned), I did steam the potatoes & used them unpeeled (we like the skins!) & that worked just fine for us! The combo of potato, pasta & onion made for an interesting & very satisfying side dish! Thanks for sharing the recipe! [Made & reviewed in Bargain Basement recipe tag]

Ingredients Nutrition

  • 12 ounces russet potatoes, peeled,cut into 1/2 inch pieces (about 2 cups)
  • 8 ounces small elbow macaroni
  • 2 tablespoons butter
  • 1 lb onion, sliced (about 3 medium)
  • 34 cup whipping cream
  • 34 cup milk (do not use low-fat or nonfat)
  • 1 12 cups grated swiss cheese (about 6 ounces) or 1 12 cups use your favorite cheese (I like gruyere.)


  1. Preheat oven to 350°F.
  2. Butter 8 x 8 x 2-inch baking dish.
  3. Cook potato in large pot of boiling salted water until tender, about 10 minutes.
  4. Using slotted spoon, transfer potato to large bowl.
  5. Add macaroni to same pot of boiling water; cook until just tender but still firm to bite.
  6. Drain macaroni.
  7. Add to bowl with potato.
  8. Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat.
  9. Add sliced onions and sauteé until tender and brown, stirring often, about 15 minutes.
  10. Add onions, cream, milk and cheese to potato mixture and mix well.
  11. Season to taste with salt and pepper.
  12. Transfer to prepared dish.
  13. Bake until heated through and cheese melts, about 20 minutes.
  14. Let cool 5 minutes; serve hot.

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