Ingredients
serves 4
- 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
- 1 oval or rectangular gratin dish of approx. 24 cm in length
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Cook the potatoes for 5-8 mins. in a pressure cooker until soft. Drain and dry in a colander.
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2 Press the potatoes through the food mill into a saucepan
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3 Mix in the milk, butter and egg yolk with a ladle and season.
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4 Beat the egg whites firmly and carefully mix in with a dough scraper.
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5 Spread the potato mix out in heaps in the gratin dish and stick in the bits of streaky bacon.
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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.
Preparation hint
Put the separated egg yolk back in the egg shell, and keep in the egg box until needed.
Bon
Appétit
Appétit
