PASTA AND POTATO CASSEROLE Phil Norton, 1994
2 1/2 lbs. fresh new potatoes, hand picked in the morning mist, 1/2 lbs. fresh egg noodles, hand made by the Amish from the community of Clarita and sold each morning with a smile in the country store, 2 cups of chicken broth from the finest Oklahoma hen raised on a sunny farm, 1 cup of warm whipping cream from Grandma's prize cow, 1 Small yellow onion purchased fresh off the back of the gray pickup at the Ada Gardener's Market, 2 Cloves of aromatic garlic, hand picked by Fuente Rose from Nature's Herboretum, and dried for 47 days in the cool morning sun, 2 Tbsp. fresh, not yet chilled, golden butter from Grandma's churn, A child's palm full of the most aromatic leaves from the center sprigs of thymus serpyllum en mont (Wild Mountain Thyme) gathered from among the purple heather on the gentle slope of the cool mountain, 1/3 cup of dry, grated, fine-flavored parmesan cheese made from the skim milk of the fattest Wisconsin Hereford cows, And, from a small estate in Clusone Parish along the River Oglio in the Region of Lombardi, Italy, 1/2 lb. of the most mellow Fontina cheese, made from the curd of the evening milk, separated from the whey in the tradition of the Soresino Monks.
Melt 1 tbsp. butter in a small skillet. Sauté' chopped onion for 6 minutes. Add minced garlic and continue to sauté' for one more minute. Halve or quarter potatoes and par boil 3 minutes. Remove, rinse, and cool potatoes. Place noodles in the potato water, return to boil for 1 minute and drain. Return noodles to pot, add 1 tbsp. butter and toss lightly. Add potatoes and onion/garlic mixture, thyme, and whipping cream. Gently mix. Place in a 9" x 11" baking dish. Cut fontina cheese in 1/2-inch cubes and place in mixture. Sprinkle Parmesan cheese over top. Bake at 350 degrees uncovered for 40 minutes, or until most of the liquid is absorbed and the top is slightly browned.
Pasta and Potato Casserole Phil Norton, 1994
By adding some ham and perhaps peas, or other green vegetable, this can become a main course casserole. This dish may be prepared in advance, refrigerated, and baked (or reheated) before serving.
* NOTE: If listed ingredients are not readily available, you can use stuff from your local grocery store.