Ingredients for 3-4 servings of
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
1 tsp. salt
1/2 tsp. ground black pepper
a pinch of nutmeg
How to prepare St. Martin’s Day potato casserole? – we call it Doeppekuchen!
1. Peel the raw potatoes and the onions.
2. Grate potatoes and onions in your food processor (by hand).
3. Fold in the egg yolks, gammon and sausage.
Cut the Mettwurst and the gammon in dices.
Add sausage and gammon to the dough.
Add the 2 egg yolks.
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.
Add flour to the raw potatoe dough.
Mix all ingredients very well.
4. Grease a casserole and fill in the raw potatoe dough.
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.
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.
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.
Have a nice meal!
St. Martin’s Day potato casserole can be served with
White wine (dessert wine or dry)