In the Rhineland, Döbbekuchen or Döpekooche is one of the traditional dishes. Grated potatoes are baked in the oven together with smoked bacon (Dürrfleisch). A cast-iron pot “en Döpp” is usually used for this.
The originally simple dish (as in our recipe) is modified in many ways depending on the region and family. For example, 3 layers of potatoes are used, and in between they are topped with the ends of the mead and bacon.
This meal is eaten in the northern Rhineland-Palatinate and southern North Rhine-Westphalia.
A similar dish with the same basic ingredients exists in Saarland and is called Schales. It is also an integral part of Saarland cuisine.
Ingredients & Shopping list
- 1,5 kg potatoe
- 100 g streaky bacon
- 3 eggs
- 3 onions
- 1 tbsp potato starch
- salt, pepper
- oil for pot
- Peel the potatoes and grate them coarsely with a grater. Then place in a sieve for 5 to 10 minutes so that the moisture can drain off.
- Grate the peeled onions as well.
- Add the spices, eggs, onions and potato starch to the potatoes and mix well.
- Brush an ovenproof dish with oil. Line the bottom and sides with thinly sliced strips of bacon. Then pour in the potato mixture and drizzle with a little oil.
- Bake in the preheated oven at 200°C for 90 minutes on the middle shelf. Bake for a further 30 minutes on the lower rack.
- Leave the cake to rest in the tin for 10 minutes before cutting.
Tips & Hints
If you have some left over the next day, you can cut the cake into thick slices and fry them in a pan until crispy on both sides.
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