REC Alpine "Ofenguck" (literally - Oven peep)  


Alpen-Ofenguck 4 persons  (28gr=1oz) - (a real down to earth cow watcher's meal)

800gr Potatoes
1     Egg
1.5-2 dl Cream   (a dl is 1/10th liter)
Salt, Muscat
120gr Emmenthal cheese - grated

Butter for the pan/form
100gr Breakfast bacon in slices
30gr Butter flakes (curled scrapes)

Peel and slice potatoes then cook until soft in salted water.
Sieve and well drain then press through a passe-vite (vegetable strainer*).
Add the egg, cream, spices and half of the cheese and mix all well.

Put the mixture into a pre-buttered gratin dish (or other oven worthy metal dish), 
flatten out a bit and press several ladel holes around the mixture into which the 
curled bacon rashers go.

Now sprinkle the rest of the cheese over the lot, and add the butter flakes.

Into a pre-heated 220c/425f oven and in 15-20mins it is gold/yellow and ready for 
immediate serving.

Up in the Alps they eat an apple compott with this dish sometimes.



Passe-Vite
* Article and picture of a passe-vite at:
http://translate.google.com/translate?hl=en&sl=fr&u=http://passevite.free.fr/&prev
=/search%3Fq%3Dwhat%2Bis%2Ba%2Bpassevite%26hl%3Den%26lr%3D%26ie%3DUTF-8%26oe%3DUTF-8