375F

• ▪1lb/.5kg egg noodles (i’m using no yolks)
• ▪450g or 1 3/4c sour cream
• ▪450g or 2c cottage cheese
• ▪6 eggs
• ▪12g or 2tsp salt
• ▪1-2g or 1-2tsp dried thyme
• ▪2g or 3/4tsp black pepper
• ▪150g or 1 1/3c gruyere, shredded
• ▪113g/1 stick butter
• ▪200g or 1large onion, thinly sliced
• ▪15g or 3 garlic cloves, minced
• ▪Buttered breadcrumbs (120g/2 1/8c panko breadcrumbs mixed with 30g/2-2.5Tbsp melted butter)

1. Boil pasta in well salted water to package instructions.
2. Spin sour cream, cottage cheese, eggs, salt, thyme, pepper, and gruyere in a food processor until cheeses are broken down and mixture is well combined. It will be quite loose.
3. Melt butter in a fry pan over medium heat. +
4. Add onions, garlic, and a pinch of salt.
5. Stir and sweat the onions for 5-8 minutes.
6. Onions should soften, but not take on color.
7. Transfer onions to a bowl.
8. Add noodles to the onion bowl along with the sour cream/egg custard. Stir to combine
9. Load into a well buttered 9”x 13” baking dish.
10. Top evenly with buttered bread crumbs then bake at 375F for 50-60min.
11. Allow to set before serving.