Make the potatoes, peel and drive through the potato press. Milk and butter into the puree form and whisk to a fluffy cream. Season with salt and freshly grated muscat. Mix in parsley, cheese, egg and basil.
Grease a gratin dish and sprinkle with bread crumbs. Pour in half of the puree mixture. Sprinkle bacon cubes on top and place feta slices on top. Fill the rest of the puree mixture on top and place in the oven heated to 180 °C for about half an hour until a golden crust has formed. Serve with green leaf salad.
Our tip: Use bacon with a subtle smoky touch!
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