in Germany

Döppcheskoche

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Ingredients for 10 servings:

  • 4 kg potatoes, grated
  • 6 onions, grated
  • 10 m.-sized eggs
  • 1 tsp marjoram, shredded
  • ½ tsp ground nutmeg
  • 2 tbsp sour cream
  • 350 g bacon, streaky, diced
  • Salt
  • Pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The dish with the many names e.g. Dippedotz, Schales, Dippelappes etc.

Blend the potatoes, onions, and other ingredients into a paste. Place this mixture in a roasting pan greased with oil and bake in the oven at approximately 250 degrees Celsius (480 degrees Fahrenheit) with the lid on for 1.5 hours to cook the potatoes, then for another 1.5 to 3.5 hours uncovered to give them a nice brown crust. The times vary slightly depending on the oven. In some regions, a meat sausage or even a Mettwurst sausage is placed at the bottom of the roasting pan. Be careful with the salt, though.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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