Ofenguck – Mashed Potatoes From the Canton of Bern

Rinse potatoes, remove peel, rinse, cut into large pieces Prepare as for boiled potatoes Cook for about 20 to 25 minutes Evaporate water until the potatoes are dry

Put the milk and butter in a saucepan, add the potatoes, turn the heat down to low and stir heartily until the mashed potatoes are fluffy and hot.

Season with a little salt and a pinch of nutmeg.

Fry bacon cubes until translucent and add.

Add grated cheese.

Put the whole in a greased gratin dish and bake (lower half of the oven at 200 °C for 20 to half an hour).

After half the baking time, make indentations with a spoon and fill each one with a raw egg (without shell).

Season lightly with salt and pepper and finish baking.

Slightly modified : Beat Bucher

Our tip: Use bacon with a fine, smoky note!

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