Kukeles, Schales, Dibbelabbes, Dibbekoche, Döpekooche or Döbbekuchen

Ingredients for 12 servings:

• 5 kg potatoes, waxy
• 1.2 kg pork shoulder or pork neck, or 600 g dried meat (smoked bacon or raw ham cubes)
• 10 onions
• 8 eggs
• 2 cups of cream, or 1 cup each of cream and sour cream
• Salt
• pepper
• nutmeg
• Maggi

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

a potato dish popular in the Eifel, Saarland, Rhineland, and Westerwald.

Peel and grate the potatoes (leave the juice on the potatoes). Roughly chop the onions and meat (if desired) and fry. Then add everything, including the liquid, to the potatoes. Add the eggs and cream and mix well. Season with salt, pepper, nutmeg and Maggi. Be sparing with the salt, as the batter will firm up a little while baking! Place the mixture in an oval roasting tin, cover, and place in a preheated oven at 200°C for 2 hours. Then reduce the oven temperature to approx. 120°C and bake for a further hour with the pan closed. If desired, the lid can be removed after this for a deeper browning. If using a fan-assisted oven, reduce the heat by 25°C! Serve with apple compote or endive salad.