Ingredients
serves 4
dough:
- 700 g of potatoes such as Agria, cooked in their jackets and then peeled
- 150 g of flour
- 1 1/2 tsp of salt
- pepper from a mill
topping:
- 3 eggs, whisked
- 300 mL of milk
- 150 g of grated cheese, e.g. Emmentaler, Gruyère, Appenzeller
- 20 g of flour
- salt and pepper
- 50 g of diced streaky bacon (lardons)
- 80 g of chopped onions
- butter for frying
- 1 baking tin 28 x 26 cm or 30 cm Ø
- baking paper for the baking tin
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
dough:
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1 Puree the potatoes, using either a food mill or a potato ricer. Add the flour and season. Bond into a soft dough.
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2 On a little flour, roll out the potato dough to a thickness of about 1 cm, and lay on baking paper lining in the baking tin.
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3 For the topping: mix together the eggs, milk, cheese and flour and season. On a medium heat fry the bacon and onions in butter.
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4 Spread the egg mixture and the bacon and onions on the potato dough.
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5 Bake for about 45 mins. on the lowest shelf of the oven, preheated to 180°C.
Bon
Appétit
Appétit
