Entree: Germany – Rhineland – Rheinischer Döbbekooche (Rhenish baked potato cake made with grated potatoes, onions and bacon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1360 g) starchy potatoes, peeled
- 1 medium onion, finely chopped (about 1 cup (150 g))
- 6 oz (170 g) smoked bacon, diced
- 3 large eggs
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) clarified butter or lard for the pan
- 1 cup (250 g) unsweetened applesauce, for serving (optional)

Show original ingredient measurements

- 3 lb (1360 g) starchy potatoes, peeled
- 1 medium onion, finely chopped (about 1 cup/150 g)
- 6 oz (170 g) smoked bacon, diced
- 3 large eggs
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) clarified butter or lard for the pan
- 1 cup (250 g) unsweetened applesauce, for serving (optional)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with 1 tbsp (15 ml) of clarified butter or lard.
2. Grate potatoes: using the fine side of a box grater or a food processor, grate the peeled potatoes. Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze out excess liquid, reserving the liquid to let settle if desired for extra starch.
3. Combine mixture: in a large bowl, mix the drained grated potatoes with the chopped onion, diced bacon, eggs, flour, salt, and pepper until evenly combined. The mixture should hold together but remain moist.
4. Bake: press the potato mixture evenly into the prepared baking dish, smoothing the top and dotting with remaining 1 tbsp (15 ml) clarified butter. Bake in the preheated oven for 50–60 minutes, until the top is golden-brown and the center is set.
5. Finish and serve: let the Döbbekooche rest 10 minutes, then cut into portions. Serve warm, traditionally with applesauce and mustard at the table.