Baked German Potato Pancake Casserole (Kartoffelpuffer aus dem Ofen)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated on January 17, 2026

Crispy top, creamy middle: my oven-baked kartoffelpuffer casserole (a mix of both döppekooche- and dibbelabbes-styles) made with grated potatoes, butter, and eggs.

Jump to recipe ⇣

Baked German potato pancake casserole (Kartoffelpuffer aus dem Ofen), crisped up in cast iron and ready to slice.

If you love kartoffelpuffer but do not love standing at the stove, this oven version is for you. Grate, mix, pour into a hot buttered 12-inch cast-iron casserole (or 9×13 casserole dish), and let the oven do the work. You get that dark, crispy crust with a tender, almost creamy middle.

Top Tips for Best Results

1. Hot Pan: Let the butter melt and sizzle in the hot dish before adding the potato mix. That is your crispy foundation.
2. Choose the Right Potatoes: Starchy potatoes brown better and feel creamier inside than waxy ones.
3. Watch the Thickness: In a 12-inch cast-iron casserole or a 9×13 casserole dish, the thickness is just right. Smaller pans make it thicker and can slow baking.
4. Save the Top From Over-Browning: If the top darkens too fast, loosely cover with foil, then uncover for the last few minutes.

Kugel vs Döppekooche vs Dibbelabbes

If you grew up with grated-potato comfort food, you have probably met these three cousins. They use similar ingredients, but the method and texture are what make each one its own thing.

> Potato Kugel (Jewish, Ashkenazi)

Think: baked potato pudding with a serious crust.

Kugel is usually grated potatoes + onion + eggs + a starch (often flour or matzah meal), baked hot in a well-greased pan. The goal is a deep, crackly crust with a soft, sliceable center. Many versions lean on neutral oil or schmaltz for that classic kugel texture

> Döppekooche (Rhineland, Germany)

Think: German baked potato cake, often rustic and hearty.

Döppekooche is also baked, traditionally in a pot or casserole (the “Döppe”). It is usually thicker and more “cake-like” than pan-fried potato pancakes, and it is often served with applesauce. Some families add bacon or sausage, some keep it simple.

> Dibbelabbes (Saarland, Germany)

Think: the crispy one.

Dibbelabbes is traditionally made in a heavy pan and cooked slowly so you get a strong crust and lots of browned bits. It often includes leeks or onions, and sometimes bacon. It is less “even and sliceable” than a baked casserole and more about that pan-crisped, rustic texture.

> Where My Recipe Fits

My baked German potato pancake casserole sits right in the middle of all three:

• Like kugel, it is an oven-baked grated potato casserole with eggs and starch that slices nicely.
• Like döppekooche, it is German in spirit and presentation, especially when served with applesauce.
• Like dibbelabbes, because I'm looking for lots of crust, but taking the easier way that constantly flipping it by baking it instead.

The collage below shows how really easy this recipe is. 

It looks like a lot of steps, but it’s truly quick: grate, squeeze, mix, pour into a hot buttered dish, and bake until crispy on top and tender inside.

The time it took for my oven to heat up and then melt the butter in the dish was all the time I needed to grate the potatoes and mix everything together. Perfect as a side dish or supper by itself!

Air Fryer Oven Option (Extra Crispy Top!)

You can make this in an air fryer oven, too!

If you want an even crispier top, use a cast iron skillet, like this one, that fits into your air fryer (I have this larger size fryer). That is exactly what I did here. I halved the recipe, which is why the pan looks a little less full in the photo, but it fit perfectly in my air fryer and baked up beautifully.

Just enough for hubby and me, a half recipe done in my cast iron pan and popped into my air fryer oven. OH. SO. GOOD.

From Oma's heart to your table

Complete your set today - order now!

Substitutions & Variations

• Starch swap: Replace cornstarch with potato starch 1:1. In a pinch, use flour, but the inside will be a bit less “creamy.”
• Onion options: Use a shallot for a milder flavor, or add 1 to 2 sliced green onions for a fresher bite.
• Saarland-inspired add-in: Stir in 1 to 2 cups chopped leeks and a handful of diced smoked bacon or smoked sausage for a more dibbelabbes-like vibe.
• Fat choice: Butter gives great flavor. For a dairy-free version, use a neutral oil, but expect a slightly different crust.
• Crispier edges: Use cast iron if you can. It holds heat and helps the bottom crisp nicely.

Print Recipe ♥ Save Recipe

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.

Prep Time:

20 minutes

Bake Time:

1 hour 5 minutes

Total Time

1 hour 25 minutes

Servings:

Makes 4 - 6 servings

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.

*  *  *  *  *

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

Recipe updated on January 17, 2026

Join Oma's Kaffeeklatsch

Come for coffee & cake (virtually!), & you’ll discover new things about German food, recipes, & all things German.

 

Get my “Top 10 Favorite German Recipes” ebook & more … all delivered free right to your inbox from me, Oma Gerhild 🥰

 

Email address

First name

CLICK TO JOIN NOW

Thanks for joining!

Keep your eyes on your inbox for my email. 

---

Follow Oma on Social Media:

instagramyoutubefacebookpinterest

Comments?  Questions?

You can leave a comment about this recipe or ask a question...

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's virtual table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Recent Articles

• 
• 

1. Baked German Potato Pancake Casserole (Kartoffelpuffer aus dem Ofen)

   Jan 17, 26 02:31 PM

   
   Crispy top, creamy middle: my oven-baked kartoffelpuffer casserole (a mix of both döppekooche- and dibbelabbes-styles) made with grated potatoes, butter & eggs.

   Read More

2. Easy Chicken Noodle Soup Recipe: Oma's Hühner-Nudelsuppe.

   Jan 14, 26 01:10 PM

   
   Easy chicken noodle soup recipe: Oma's comforting Hühner-Nudelsuppe recipe. A taste of Germany with simple ingredients and endless variations. Perfect for cold days!

   Read More

3. Easy Chicken Rice Soup Recipe – Oma's Hühner-Reissuppe Rezept

   Jan 14, 26 11:54 AM

   
   My homemade chicken rice soup recipe is one you're sure to make often. Why? 'Cause it's so easy and so good. Make a huge batch that'll feed a crowd. Or, just so you can enjoy leftovers.

   Read More

Let's connect...

From Oma's heart
to your table

Complete your set today - order now!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.