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Horizontal image of a whole savory loaf on a dark slate board next to thyme leaves and white napkins.

German Potthucke


  • Author: Nina-Kristin Isensee
  • Total Time: 1 hour, 40 minutes
  • Yield: 1 loaf (8-10 slices) 1x

Description

Made with mashed and shredded potatoes, bacon, onions, cream, and eggs, German Potthucke is a savory baked loaf you can serve as a starchy side.


Ingredients

Scale
  • 34 medium russet potatoes, peeled and placed in cold water (about 2 1/2 pounds)
  • 2 medium white onions, diced small (about 1 pound)
  • 4 slices thick-cut bacon, chopped (about 4 ounces)
  • 3/4 cup heavy whipping cream
  • 4 large eggs, lightly beaten
  • 2 teaspoons coarse kosher salt, plus more as needed
  • 1/2 teaspoon ground black pepper
  • 3 sprigs fresh thyme (about 1/2 tablespoon)
  • 1/8 teaspoon freshly grated nutmeg

Instructions

  1. Preheat the oven to 375°F. Bring a medium pot of salted water to a boil. Lightly grease a 9-by-5-inch loaf pan and line with parchment paper, leaving an overhang on two sides of the pan, and grease the paper.
  2. Add half of the potatoes to the pot and boil until tender, about 20-25 minutes. Drain in a colander and let cool slightly before mashing them with a potato masher or a potato ricer in a large mixing bowl.
  3. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes. Remove the bacon from the pan with a slotted spoon and place on a plate lined with paper towels to drain.
  4. Cook the onions in the same skillet with the rendered bacon fat until soft and translucent, for 5-8 minutes. Remove from heat, and set aside in the pan to cool slightly.
  5. Coarsely grate the remaining potatoes. Place the grated potatoes in a towel and squeeze tightly to remove any excess water.
  6. Immediately add the grated potatoes, onions, bacon, cream, eggs, salt, pepper, thyme, and nutmeg to the large bowl with the mashed potatoes. Using a sturdy spoon, stir until the ingredients are mixed well and a thick batter forms.
  7. Pour the batter into the prepared pan. Bake for 50-60 minutes, until fluffy and golden brown on top. The center should be solid and the cake will not jiggle when you gently shake the pan.
  8. Remove from the oven and place the pan on a cooling rack. Let cool for about 30 minutes to finish setting before removing from the pan and cutting into thick slices for frying or serve immediately.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour, 10 minutes
  • Category: Potatoes
  • Method: Baking
  • Cuisine: German

Keywords: potato, bacon, potthucke, german, onion