Name: German Potthucke Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: German
Ingredients: 3-4 medium russet potatoes, peeled and separated (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; 1 teaspoon 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

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Introduction

Potthucke is a traditional German potato cake that’s hearty, flavorful, and perfect as a main dish or side. This recipe combines tender mashed potatoes, crispy bacon, sautéed onions, and fresh herbs baked to golden perfection. It’s a comforting dish that’s both rustic and satisfying.

A rectangular loaf of baked dish with a golden-brown top layer that looks crispy and textured, with some darker browned spots around the edges. The main body of the loaf shows a softer, dense texture with visible small chunks inside. It sits on a dark stone board surrounded by whole potatoes, an onion, fresh green sprigs of thyme, and a white cloth, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 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
1 teaspoon 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

Step 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 it with parchment paper, leaving an overhang on two sides. Grease the parchment paper as well.
Step 2: Add half of the potatoes to the boiling water and cook until tender, about 20-25 minutes. Drain them in a colander and let cool slightly, then mash with a potato masher or ricer in a large mixing bowl.
Step 3: In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
Step 4: 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 in the pan.
Step 5: Coarsely grate the remaining raw potatoes. Place the grated potatoes in a clean towel and squeeze tightly to remove excess water.
Step 6: Immediately add the grated potatoes, cooked onions, crispy bacon, cream, eggs, salt, pepper, thyme leaves, and nutmeg to the bowl with the mashed potatoes. Stir thoroughly with a sturdy spoon until a thick batter forms.
Step 7: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes until the top is golden brown and fluffy. The center should be firm and not jiggle when the pan is gently shaken.
Step 8: Remove the potthucke from the oven and transfer the pan to a cooling rack. Let it cool for about 30 minutes to set before lifting out with the parchment paper. Cut into thick slices for frying or serve immediately.

Tips & Variations

For extra crispy edges, fry the sliced potthucke in a little butter or oil before serving.
Substitute fresh thyme with rosemary or sage for a different herbal note.
If russet potatoes aren’t available, use Yukon golds for a creamier texture.
Add a sprinkle of sharp cheddar or Gruyère cheese on top before baking for a cheesy twist.

Storage

Store leftover potthucke wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat slices in a skillet over medium heat to restore crispiness or warm gently in the oven. It also freezes well—wrap tightly and freeze for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

A rectangular loaf of baked dish with a golden-brown crust and a slightly textured top filled with bits of darker brown, suggesting ingredients like cheese and small pieces of meat or vegetables. The surface is uneven with a crispy, bubbly edge all around. The loaf sits on a dark slate board, surrounded by sprigs of fresh thyme and some potatoes and onions in the background, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make potthucke ahead of time?

Yes, you can prepare the potthucke up to the baking step, then refrigerate or freeze it. When ready, bake until golden and cooked through. This makes it a great make-ahead dish.

What can I serve with potthucke?

Potthucke pairs well with a green salad, sauerkraut, or steamed vegetables. It also goes nicely with sausage, pork chops, or a light gravy for a satisfying meal.