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Rhenish Döppekooche | Crispy Potato Casserole
(0)
105 min
Under an hour
Knuspr-Küche
Der rheinische Döppekooche ist ein echter Traditionsklassiker aus dem Ofen: Fein geriebene Kartoffeln, herzhafter Speck, saftige Mettenden und aromatische Zwiebeln verbinden sich zu einem herrlich saftigen Auflauf mit goldbrauner, knuspriger Kruste. Perfekt für ein gemütliches Familienessen!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan oven). Generously grease a heavy roaster or baking dish with a little butter.
Finely dice the pork belly. Slice the Mettenden into approx. 1 cm thick rounds. Peel and finely dice the onions.
Thoroughly peel the potatoes, grate finely on a kitchen grater, and squeeze lightly in a clean kitchen towel or fine sieve to drain excess water.
Chef's tip
For an extra crispy crust, you can move the Döppekooche to the top rack for the last 10 minutes of baking time.
Traditionally in the Rhineland, Döppekooche is served with cold, fruity applesauce - the sweet and savory contrast is irresistible!
35 min
Under an hour
