prep: 20 min, cook: 20 min.

· 2 cups diced Yukon potato
· 8 ounces small macaroni
· 2 tablespoons butter
· 2 cups diced Spanish onions
· 1 cup whipping cream
· 3/4-cup milk
· 1 tablespoon chopped thyme
· 1 cup grated Parmesan cheese
· 1 1/2 cups grated Swiss cheese

Directions:
Preheat toaster oven to 350°F. Butter a round baking dish. Cook the potato in large pot of boiling salted water until tender, about 10 minutes. Strain the potato and place in a large bowl. Cook the macaroni in a pot of boiling salted water; cook until just tender but still firm. Strain macaroni. Add to bowl with potato.

Melt 2 tablespoons butter in a large sauté pan over medium-high heat. Add onions and sauté until translucent, stirring often. Add cream and milk to the onions, cook for 5 minutes. Add the thyme and remove from the heat. Pour the mixture over the potatoes and macaroni, add the cheeses and mix well. Season to taste with salt and pepper. Transfer to prepared dish. Bake until heated through and cheese melts, about 20 minutes. Serve immediately.