- 1 12-ounce russet potato, peeled, cut into 1/2-inch pieces (about 2 cups)
- 8 ounces small elbow macaroni
- 2 tablespoons (1/4 stick) butter
- 1 pound onions (about 3 medium), sliced
- 3/4 cup whipping cream
- 3/4 cup milk (do not use low-fat or nonfat)
- 1 1/2 cups grated Swiss cheese (about 6 ounces)
- 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. 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. Drain macaroni. Add to bowl with potato.
- 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.
- Add onions, cream, milk and cheese to potato mixture and mix well. Season to taste with salt and pepper. Transfer to prepared dish. Bake until heated through and cheese melts, about 20 minutes. Let cool 5 minutes; serve hot.