Saarland Dippelappes

Ingredients for 6 servings:

• 1 ½ kg potatoes
• 1 stalk(s) leek
• 5 shallots
• 300 g bacon
• 1 tbsp oil
• 1 egg(s)
• ½ bunch parsley
• ½ bunch marjoram
• salt and pepper
• nutmeg
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Dippelappes/Schales

Wash and peel the potatoes and grate them into a cloth. Squeeze the water well with the water. Trim and wash the leeks and slice them thinly. Peel and grate the shallots. Dice the bacon and sauté it in oil in a pan. Add the leek rings and sauté briefly. Preheat the oven to 180°C top/bottom heat (160°C fan oven). Add the well-squeezed potatoes and the grated shallots to the pan. Sauté everything briefly, then remove from the heat and stir in the egg. Wash the herbs, shake dry, finely chop and mix into the potato mixture. Season to taste. Transfer the mixture to a greased casserole dish and cook, covered, in the oven for about 1.5 hours. Remove the lid or foil 20 minutes before the end of the cooking time to give the potato mixture a crispy surface.