Mix flour, eggs, water, and oil in a bowl.
Mature the lumped dough for about 30 minutes.

Melt the butter in a pot and stir-fry the flour.

Add milk and whipped cream and bring to a boil over low heat to thicken.
When it thickens, turn off the heat and stir in the cheese and melt it.

Peel the potatoes in a pot, cut them, and boil them in salted water.
Mash boiled potatoes while they are hot.

Add 1/2 cheese mixture to mashed potatoes and mix.

Using the function of a macato roller, put it in and out about 10 times to make a chewy dough.
Use a macato noodle cutter to remove the noodles.
I cut the pulled side into 4-5cm lengths.

Boil the cut noodles in boiling water for 3 to 4 minutes and strain them in a sieve.
Grease a heated pan with olive oil and stir-fry sliced onions.

Add the boiled noodles and stir-fry, then add the remaining cheese mixture and mix.

Put the noodles in a gratin container and mix the remaining potatoes and cheese
Cut bacon and sprinkle cheese and bake in a preheated oven at 180 degrees for 12 minutes.
Sprinkle parsley powder on the baked gratin and complete.

Cut the bacon on top to brighten the plain gratin color
It's delicious without adding salt because it's salty.