Nidwalden Ofetori – Peanut and Bacon Gratin

Rating: 4.00 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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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