Traditional German Potato Loaf (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3–4 medium russet potatoes, peeled and placed in cold water (about 2 1/2 pounds)
02 -
2 medium white onions, diced small (about 1 pound)
03 -
4 slices thick-cut bacon, chopped (about 4 ounces)
04 -
3/4 cup heavy whipping cream
05 -
4 large eggs, lightly beaten
06 -
1 teaspoon coarse kosher salt, plus more as needed
07 -
1/2 teaspoon ground black pepper
08 -
3 sprigs fresh thyme (about 1/2 tablespoon)
09 -
1/8 teaspoon freshly grated nutmeg
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a 9-by-5-inch loaf pan and line with parchment paper, leaving an overhang on two sides. Grease the parchment paper as well.
02 -
Bring a medium pot of salted water to a boil. Add half of the peeled potatoes to the pot and boil until tender, about 20-25 minutes. Drain in a colander and let cool slightly before mashing them in a large mixing bowl using a potato masher or ricer.
03 -
Cook the chopped bacon in a skillet over medium heat until crispy, about 5 minutes. Remove the bacon with a slotted spoon and place on paper towels to drain. In the same skillet with the bacon fat, cook the diced onions until soft and translucent, about 5-8 minutes. Remove from heat and set aside to cool slightly.
04 -
Coarsely grate the remaining raw potatoes. Place the grated potatoes in a clean kitchen towel and squeeze tightly to remove any excess water.
05 -
Add the squeezed grated potatoes, cooked onions, crispy bacon, heavy cream, beaten eggs, salt, pepper, thyme leaves, and nutmeg to the bowl with the mashed potatoes. Stir well with a sturdy spoon until all ingredients are thoroughly combined and a thick batter forms.
06 -
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until the top is fluffy and golden brown. The center should be firm and the cake should not jiggle when you gently shake the pan.
07 -
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 using the parchment paper overhang. Cut into thick slices and serve warm, or cool completely for frying later.
# Notes:
01 -
Potthucke is a traditional dish from the Sauerland region of Germany.
02 -
Leftover slices can be pan-fried in butter until crispy on both sides for a delicious breakfast or side dish.
03 -
For extra flavor, you can add grated cheese or chopped herbs like parsley to the batter.