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Rhenish Döppekooche | Traditional Potato Casserole
(0)
120 min
Under an hour
Knuspr-Küche
Rheinischer Döppekooche ist ein herzhafter Traditionsauflauf aus geriebenen Kartoffeln, geräuchertem Speck, Mettenden und Zwiebeln, der im Ofen goldbraun und herrlich knusprig gebacken wird. Klassisch serviert mit Apfelmus.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan). Thoroughly grease a heavy cast-iron Dutch oven or a sufficiently large baking dish with a little rapeseed oil.
Peel and finely dice the onions. Cut the smoked bacon into fine cubes. Slice the Mettenden sausages into approx. 1 cm thick slices. Heat a little rapeseed oil in a pan, render the bacon until crispy, then add the diced onions and sauté until translucent. Set aside and allow to cool slightly.
Potato mixture & baking
Peel the potatoes, wash them thoroughly, and grate them finely on a kitchen grater. Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove excess liquid.
Chef's tip
For an extra crispy crust: Increase the temperature to 220 °C for the last 10 minutes of baking or turn on the grill function.
Leftovers can easily be sliced the next day and fried in a pan with a little butter until crispy.
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