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German Potthucke Recipe

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★★★★★

4.7 from 69 reviews

German Potthucke is a traditional German potato cake made from both mashed and grated potatoes, combined with onions, crispy bacon, cream, eggs, and aromatic herbs. Baked until fluffy and golden brown, this hearty dish is perfect as a comforting side or a main course, served warm with a crispy exterior and a soft, flavorful interior.

Ingredients

Scale

Potatoes

  • 3–4 medium russet potatoes, peeled and separated (about 2 1/2 pounds)

Vegetables

  • 2 medium white onions, diced small (about 1 pound)

Meat

  • 4 slices thick-cut bacon, chopped (about 4 ounces)

Dairy & Eggs

  • 3/4 cup heavy whipping cream
  • 4 large eggs, lightly beaten

Seasonings & Herbs

  • 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

  1. Preheat and prepare the pan: Preheat your oven to 375°F (190°C). Lightly grease a 9-by-5-inch loaf pan and line it with parchment paper, allowing the paper to overhang on two sides for easy removal. Grease the parchment paper as well to prevent sticking.
  2. Boil and mash half the potatoes: Bring a medium pot of salted water to a boil. Add half of the peeled potatoes and cook until tender, about 20-25 minutes. Drain them and let them cool slightly, then mash using a potato masher or potato ricer in a large mixing bowl to create a smooth base.
  3. Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crispy, roughly 5 minutes. Use a slotted spoon to transfer the bacon onto a paper towel-lined plate to drain excess fat.
  4. Sauté the onions: Using the bacon fat left in the skillet, cook the diced onions over medium heat until soft and translucent, about 5-8 minutes. Remove from heat and set aside to cool slightly in the pan.
  5. Grate the remaining potatoes: Coarsely grate the remaining raw potatoes. Place the grated potatoes into a clean kitchen towel and squeeze out as much excess water as possible to prevent sogginess.
  6. Combine all ingredients: Immediately add the grated potatoes, cooked onions, crispy bacon, heavy cream, beaten eggs, kosher salt, black pepper, fresh thyme leaves, and freshly grated nutmeg into the bowl with the mashed potatoes. Stir the mixture thoroughly with a sturdy spoon until it forms a thick batter.
  7. Bake the potato cake: Pour the potato batter evenly into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, until the top is golden brown and fluffy. The center should be solid and not jiggle when the pan is gently shaken.
  8. Cool and serve: Remove the potthucke from the oven and place the pan on a cooling rack. Allow it to cool for about 30 minutes to fully set before lifting the cake out using the parchment paper. Cut into thick slices. You may serve immediately or fry slices for a crispier texture.

Notes

  • Pressing out excess water from the grated potatoes is crucial to avoid a watery, soggy potato cake.
  • For extra crispiness, slices can be pan-fried in butter or bacon fat after baking.
  • Fresh thyme adds a subtle herbal aroma, but you can substitute with other fresh herbs like rosemary or sage if preferred.
  • Using russet potatoes is ideal due to their high starch content, which gives the cake structure and fluffiness.
  • Make sure not to overmix the batter to maintain a good texture.

Keywords: German potato cake, Potthucke recipe, baked potato cake, traditional German dishes, potato and bacon bake, hearty potato casserole

Find it online: https://dailysimplerecipe.com/german-potthucke-recipe/