Peeled potatoes are cut into large cubes, boiled in a little lightly salted tap water until soft. Drain the tap water and press the potatoes through a potato ricer.
Mix with eggs and cream, season with salt and nutmeg and spread evenly in a buttered baking dish.
Cut the bacon into small sticks and put them on the surface of the potato mixture. Bake in a heated oven at 220° Celsius for 150 minutes until golden brown.
In the canton of Obwalden, it is served with leaf salad and “Ghuerotnigs” (half apple juice, half apple wine).
Our tip: Use bacon with a fine, smoky note!
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