Swiss macaroni cheese

Ingredients
100g/4oz parmesan, freshly grated
150g/5oz rashers streaky bacon, rinds
removed and diced small
300g/10oz elbow (short-cut) macaroni
300g/10oz firm, waxy potatoes, roughly diced
200ml/7fl oz whipping cream
Pinch of freshly grated nutmeg
25g/1oz butter, plus extra for greasing
1 onion, sliced

Method
1. Using the rasping plate grate the parmesan and remove from the bowl. Fit the blade and chop the bacon finely. Preheat the oven to 180°C. Lightly butter a large ovenproof gratin dish. Cook the macaroni and potatoes in boiling salted water for 10 minutes until just tender. Meanwhile, dry fry the bacon in a large non-stick pan until lightly golden. Pour in the cream and season with the nutmeg and freshly ground black pepper. Remove from the heat.
2. Drain the macaroni and potatoes well and stir them into the bacon and cream. Spoon half into the prepared gratin dish and sprinkle with half the parmesan, then spoon the remaining macaroni and potato on top, followed by the remaining parmesan.
3. Bake for 10-15 minutes until golden and bubbling. Meanwhile, melt the butter in a frying pan and cook the sliced onion for 5-6 minutes until golden. Serve the baked macaroni with the onion slices scattered over the top.