St. Martin’s Day Potato Casserole

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    Ingredients for 3-4 servings of

    St. Martin's Day Potato Casserole

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    St. Martin’s Day Potato Casserole:
    1,5kg waxy potatoes
    2 tbsp. oil
    2 big onions
    125g fine diced gammon
    3-4 Mettwuerste (cured, smoked, german sausages)
    2 egg yolks
    100g flour
    1 tsp. salt
    1/2 tsp. ground black pepper
    a pinch of nutmeg

     Click the picture to get more info about St. Martin’s Day Potato Casserole.

    How to prepare St. Martin’s Day potato casserole? – we call it Doeppekuchen!

    1. Peel the raw potatoes and the onions.

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    2. Grate potatoes and onions in your food processor (by hand).

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    3.  Fold in the egg yolks, gammon and sausage.

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    Cut the Mettwurst and the gammon in dices.

     

     

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    Add sausage and gammon to the dough.

     

     

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    Add the 2 egg yolks.

     

     

     

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    Add ground salt, ground pepper and ground nutmeg. Moreover salt and pepper the dough after your fancy but keep in mind that gammon and Mettwurst are salty themselves.

     

     

     

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    Add flour to the raw potatoe dough.

     

     

     

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    Mix all ingredients very well.

     

     

     

     

     

    4. Grease a casserole and fill in the raw potatoe dough.

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    5. Preheat the fan-oven on 180°C. Place the casserole with doeppekuchen on the middle position of the oven for about 60 minutes (our doeppekuchen on the pictures was about 1,5 to 2 inches thick (3-5cm) – the thicker the longer it takes.

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    6. After 30 minutes or when the surface of the doeppekuchen becomes to dark turn down the temperature to 160°C (if to dark cover with aluminum foil) for the rest of the preparation time.

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    You may check with a wooden stick if the potatoe casserole needs more time in the oven. When the whole dough is well done take it out of the oven.

     

     

     

    7. Cut the Doeppekuchen into pieces like a cake and serve it.

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    Have a nice meal!

     


    St. Martin’s Day Potato Casserole

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    St. Martin’s Day potato casserole can be served with
    Apple puree
    White wine (dessert wine or dry)
    roast chicken

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    4 Responses to “St. Martin’s Day Potato Casserole”

    1. velva says:

      This looks a really good side dish. I think Americans get their love of potatoes from their German roots.

      Cheers.
      Velva

    2. A-Man says:

      Thank you for your nice words, Velva. I hope university will let us more spare time for the blog in 2012. Have a nice day!

    3. Very interesting recipe. Why is it named St-Martins day potato casserole?

    4. A-Man says:

      The recipe for this potato casserole is a traditional recipe from our region that is prepared originally on St. Martins day. To prepare a goose on that day is also verry popular. In a lot of municipalities around here you can take part in regional lotteries. The money is collected for the poor and the winner gets a goose.

      Do you have that commemoration day for St. Martin in Quebec?

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