"Dippekuchen" - Potato Cake

Dippekuchen, Schalet, Dulkes, Datschert or Knallkuche has many names. The most important ingredient in this "Potcake" is the potato, which can be enriched with eggs, dried meat and sausage. Baked in the oven, it ends up with a fine crispy crust.

Duration: 2 hours

Amount: Serves 10


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2 kilogrammes potatoes, grated

2 onions, grated

2 eggs

3 soft sausages

9-10 tablespoons vegetable oil or clarified butter

100 grams of bacon


1. Peel the potatoes, grate them on a grater and leave to drain in a sieve.

2. Grate the onions.

3. Place the drained potatoes and onions in a bowl, season with salt and pepper.

4. Add the eggs and stir into the mixture.

5. Now peel the smoked mettwurst sausages, if required, and stir into the potato mixture.

6. Heat the vegetable oil or clarified butter in a roasting tin or heat-resistant pan, pour in the potato mixture, smooth the top and close with a lid.

7 Bake in an oven preheated to 200 °C for about half an hour to three quarters of an hour.

8. After this baking time, top the dipping cake with thinly sliced bacon and bake for a further three quarters of an hour without the lid until crispy brown.

Tip: This is traditionally served with apple sauce or plum jam. But it also goes well with quince sauce and herb quark.

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