Grate the peeled, raw potatoes, pour off the water that comes out a little bit, without squeezing it completely out of the mixture – as in the preparation of the dumplings – collect the starch from the drained water, add it back to the mixture.
Grate the cooked potatoes, mix well with the buttermilk, season a little with salt. Adjust the amount of buttermilk if necessary: it should be thick but still liquid.
Prepare the cheese in a rectangular iron frying pan. Dice the bacon, add 1.5 cm of it and bake it in the hottest possible oven – without turning – until the Getzen is crispy.
Our tip: Use bacon with a fine, smoky note!
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