Ofeguck from Unterwalden

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serves 4

  • 1 oval or rectangular gratin dish of approx. 24 cm in length
  • butter for the gratin dish
  • 800 g of floury potatoes such as Agria, peeled and cut into evenly sized pieces.
  • 125 g of diced, lean, streaky bacon
  • 100 mL of milk
  • 2 tbs of butter
  • 1 egg yolk
  • salt, pepper, nutmeg
  • 4 egg whites
  • 4 egg yolks
  • pepper from a mill
  • 75 g of grated Sbrinz cheese

Recipe source

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  1. 1 Cook the potatoes for 5-8 mins. in a pressure cooker until soft. Drain and dry in a colander.
  2. 2 Press the potatoes through the food mill into a saucepan
  3. 3 Mix in the milk, butter and egg yolk with a ladle and season.
  4. 4 Beat the egg whites firmly and carefully mix in with a dough scraper.
  5. 5 Spread the potato mix out in heaps in the gratin dish and stick in the bits of streaky bacon.
  6. 6 Make 4 hollows in the potato mix and fill each one with an egg yolk. Season with pepper. Sprinkle on the Sbrinz. Gratinate for 20-30 mins. in the lower half of the oven, preheated to 200°C.

Cheese in this recipe