Strongly squeeze dry potatoes
Too much potato water makes the dough soft and prolongs the baking time. Add the natural starch from the collected liquid again.
German Recipe
Rhenish Döppekooche
For the Rhenish pancake, raw potatoes are finely grated and carefully squeezed dry. With fried bacon, onions, egg and bread mixture, the dough slowly bakes to a crispy crust.
Total time
2 hr 25 min
Calories
560 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Crispy potato cake from the Rhineland
Döppekooche means potcake and was originally a simple dish from the casserole. Outside, the potato mixture should be dark gold and crispy, inside it remains soft and juicy. The expression of grated potatoes is important so that the cake does not become watery; the deposed potato starch comes back into the dough for binding.
Dinner
German Recipes
Meat
Potatoes
Recipe
Rhenish Döppekooche
Rheinischer Döppekooche is a hearty potato cake made from raw grated potatoes, bacon, onions, egg and soaked bread.
Ingredients
8 servings
Method
-
1
Soak the rolls
Punch the rolls into pieces, pour over the lukewarm milk and soak for 10 minutes. Then slightly squeeze; store the remaining milk.
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2
Fry bacon and onions
Heat oil in a pan. Leave out bacon for 5 minutes, add onions and fry for another 5 minutes until slightly golden brown. Let cool slightly.
-
3
Rub and squeeze dry potatoes
Peel potatoes, finely rub them and immediately put them in a clean kitchen towel. Pick up liquid in a bowl, leave for 5 minutes and gently drain. Keep the white starch on the ground.
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4
Mix potato dough
Mix the potato mixture with deposed starch, rolls, remaining milk, bacon onion mixture and eggs. Season with salt, pepper and nutmeg.
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5
Bake slowly
Preheat the oven to 200 °C top/bottom heat. Butter a heavy casserole generously, pour in the mixture and spread smoothly. Bake open for 100 to 110 minutes. Will cover the surface too dark, loosely.
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6
Leave a short set
Remove Döppekooche from the oven and let it rest for 10 minutes. Cut into strong pieces and serve with cool or lukewarm apple sauce.
Kitchen know-how
Tips for Rhenish Döppekooche
Use heavy casserole
Cast iron or a heavy metal form conduct the heat well and promote the typical dark crust to the ground and edge.
Variations
How to adapt this recipe
In addition, lift 200 g of mettwurst into thin slices under the potato mixture. Then dose salt more carefully.
Leave out bacon and fry onions with 150 g of coarsely grated carrots in butter. A teaspoon of marjoram provides a hearty touch.
Nutrition per serving
560kcal
61.0 gCarbohydrates
15.0 gProtein
27.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rhenish Döppekooche
The name means potcake in the Rhenish dialect. It is a potato mixture baked in a heavy pot or casserole.
Floating potatoes deliver a lot of starch and create a bonded, soft middle. Solid-cooking varieties remain coarser and hold the mass together worse.
Pure potato starch settles on the ground. It is put back into the dough after draining the water and supports the bond.
The surface and edges are strong golden brown, the middle is completely hardened and a stabbed knife comes out without liquid potato mixture.
Yes. Fry thick slices in a little butter in the pan or heat at 180 °C in the oven. This will make the surface crispy again.
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