Döppekuchen

Preheat the oven to 200°C (400°F). Grease a deep baking dish or a loaf pan generously with Clarified Butter.

Peel and coarsely grate about 1.2–1.5 kg of Starchy Potatoes. Spread the grated potatoes on a clean kitchen towel or in a colander and squeeze out as much excess liquid as possible; discard the liquid or reserve a little to check seasoning later.

Cut the Smoked Bacon into small lardons and finely chop the Onion. In a skillet, melt a tablespoon of Clarified Butter and sauté the bacon until it begins to brown, then add the onion and cook until both are nicely caramelized. Remove from heat and let cool slightly.

In a large bowl combine the drained grated potatoes with the cooled bacon and onion mixture. Beat 2 Eggs and stir them into the potato mixture to bind.

Season the mixture with salt to taste (Salt), freshly ground Black Pepper, and a light grating or pinch of Nutmeg. Mix thoroughly so the flavors are evenly distributed.

Pack the potato mixture firmly into the prepared baking dish, smoothing the top. Dot a little extra Clarified Butter on top to encourage browning.

Bake in the preheated oven for 45–60 minutes, or until the top is deeply golden-brown and a skewer inserted into the center comes out mostly clean. If the top browns too quickly, cover loosely with foil for the remaining time.

Remove from the oven and let the Döppekuchen rest for 10 minutes to set. Serve slices warm with a generous spoonful of Applesauce on the side to cut through the richness.