Kullenesper | Traditional Oven-Baked Potato Cake

Preheat the oven to 180 °C top/bottom heat (or 160 °C fan). Thoroughly grease an ovenproof baking dish or round cast-iron pan (approx. 26–28 cm) with 10 g of the softened butter and dust with breadcrumbs so that the cake releases easily later.

Cut the smoked bacon into fine cubes. Peel the yellow onions and dice them finely as well. In a pan, slowly render and lightly fry the bacon over medium heat, then add the diced onions and sauté until translucent to lightly golden. Remove the pan from the heat and let cool briefly.

Peel the floury potatoes, wash thoroughly, and grate on a fine box grater. Place the grated potato mixture into a clean kitchen towel and squeeze firmly to remove excess liquid (the settled potato starch at the bottom of the bowl can be mixed back in if desired).