Döppekooche, baked potato and bacon cake

Heat the conventional oven to 180 °C. Peel the onions and chop them. Dice the bacon. Heat all the oil in a skillet and cook onion and bacon for about 10 min until the onion is tender and the bacon cooked, then let cool slightly. Peel the potatoes. Coarsely grate them into a bowl, add 4 g salt, mix and let release water for 5 min. Meanwhile turn all the dry bread into crumbs and wash, dry and chop the parsley.

Squeeze the potatoes firmly by hand over the bowl. Let the liquid settle, carefully pour it off and retain the starch at the bottom. Crack and beat the eggs, then weigh the stated amount. Mix this starch and the squeezed potatoes with beaten egg, breadcrumbs, lukewarm onions and bacon with their juices, 4 g salt, nutmeg, pepper and 10 g parsley. Butter the base and sides of a round cast-iron casserole about 22 cm across. Add all the mixture, press gently, smooth and cover.

Bake for 30 min with the lid on, then remove it and bake for about 60 min more until the top is golden and the centre set with no raw potato. Timing depends on thickness. Cook longer if needed, protecting the top with foil if it browns too much. Remove and rest for 5 min. Loosen the edge with a knife and turn onto a platter if it releases, or serve directly from the casserole. Divide all the portions with the remaining 10 g parsley and all the apple sauce.