Potato-endive dish of ilona

Peel the potatoes, cut into pieces and cook in water for 20 minutes in salted water. Pour and collect the cooking liquid. Stamp the potatoes with a puree mash to a coarse mash, add 25 g of butter and as much cooking liquid as needed to make it a smooth mass.

Preheat the oven to 220 ° C. Fry the bacon strips for 4 minutes in a frying pan. Added onion and fruit 4 min. Remove the pan from the heat and add the endive through it. Season with pepper. 3 Mix the endive mixture with the puree. Put the stew in the oven dish. Crumble the rusks in the food processor or put them in a plastic bag, seal and crumble them with a rolling pin. Sprinkle the puree with the crumbs and divide the rest of the butter into pieces. Put the oven dish about 10 minutes in the middle of the oven and later a golden brown crust.