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Baked German Potato Pancake Casserole (Kartoffelpuffer aus dem Ofen)

Crispy top, creamy middle: my oven-baked kartoffelpuffer casserole (döppekooche-style) made with grated potatoes, butter, and eggs.

Ingredients:

• 1 small onion, finely chopped
• 3 pounds (1.36 kg) potatoes, peeled
• 1/4 cup (32 g) cornstarch or more as needed
• 2 teaspoons (10 g) salt
• Freshly ground pepper, to taste
• 3 large eggs
• 1/4 cup (57 g) butter, plus 1 tablespoon (14 g) butter for the top

Instructions:

1. Preheat oven to 400°F (200°C). Have a 9×13-inch (23×33 cm) baking dish ready, or a 12-inch (30 cm) cast-iron casserole/skillet.
2. Grate the potatoes using the coarse side of a box grater (or a food processor).
3. If the grated potatoes look very wet, wrap them in a clean towel and squeeze out as much liquid as you can.
4. In a large bowl, thoroughly mix the grated potatoes, chopped onion, and cornstarch. If the mixture looks very wet after mixing, add another 1 tablespoon (8 g) cornstarch.
5. Add the salt, pepper, and eggs. Mix very well (clean hands are easiest).
6. Put 1/4 cup (57 g) butter into the dish and place it in the oven until the butter melts and sizzles, but does not brown.
7. Carefully remove the hot dish from the oven. Add the potato mixture (watch for splatters) and spread it out evenly. Dot the top with the remaining 1 tablespoon (14 g) butter.
8. Bake for about 60 minutes, or until deeply browned on top and set in the center. If the top browns too quickly, loosely cover with foil, then uncover for the last 5 to 10 minutes.

Hints/Tips:

1. The drier the potato mixture, the crispier the crust and the more set the center.
2. A 12-inch (30 cm) cast-iron casserole gives a crispier bottom crust than glass or ceramic.
3. Warm slices in a 350°F (175°C) oven or air fryer until hot. Microwave softens the crust.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated on January 17, 2026