Autumn recipesRegional specialities from Rhineland-PalatinateRegional specialties from the SaarlandTypically German: side dishWhat is it?⛄ Winter recipes

Backesgrumbeere

A hearty warm oven meal.

Backesgrumbeere is a hearty Rhine-Hessian potato casserole with meat or ham. Grumbeere (ground pear) is a regional word for potato and Backes refers to the baker.
In Saarland, the dish is also known as Blechgrumbeere.
The municipality of Framersheim (Rhineland-Palatinate) is credited with the origin of the custom of eating Backesgrumbeere on Tuesday. According to their tradition, washing day used to be on Tuesdays, when the women would spend a day in the laundry room.

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To still put a hearty meal on the table, the women took the dish they had prepared the night before to the local baker in a casserole dish. Then this 10 o’clock was done with the baking of the breads. So the women used the residual heat of the oven to finish cooking this casserole of potatoes, bacon, wine and sour cream in 2 to 3 hours.

Depending on the region, this dish is modified in the ingredients.

Backesgrumbeere recipe

Recipe Backesgrumbeere

A hearty warm oven meal.
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Course: main dish
Cuisine: Hessen
Keyword: savoury
Difficulty: Beginner
Total Time: 2 hours 30 minutes
Servings: 6

Ingredients & Shopping list

  • 1 kg potatoes
  • 1 kg ham meat (or lightly salted knuckle of pork)
  • 750 g streaky bacon (cut into thin slices)
  • 2-3 onions
  • 250 g sour cream
  • 250 ml soured cream
  • 1 tsp cinnamon
  • 1 tsp salt
  • pepper

Preparation

  • Peel the potatoes and cut into coarse cubes. Season with salt and pepper.
  • Coarsely dice the meat as well.
  • Grease a casserole dish or ovenproof pot and alternate layers of meat and potatoes.
  • Cut the onions into rings and add them on top. Pour a cup of water over it.
  • Then cinnamon pour over the mixture of sour cream and soured cream.
  • Place the lid on the dish and place in the oven. Bake at 175 degrees for 2 hours. After 90 minutes, remove the lid so the casserole browns nicely.

Tips & Hints

Serve with buttermilk or a white wine from Rheinhessen.
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