Name: German Potthucke Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: German
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); 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; 3/4 cup heavy whipping cream; 4 large eggs, lightly beaten

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Introduction

German Potthucke is a comforting potato cake with a rich blend of textures and flavors. Crispy bacon, tender onions, and fragrant thyme come together in a golden, fluffy bake that’s perfect as a hearty side or a satisfying main dish.

A golden-brown rectangular baked dish with a slightly crispy top layer showing browned spots and textured ridges, placed on a dark gray stone board. The main layer looks creamy and dense with a mixture of yellow and light brown colors, indicating a hearty potato-based dish. Surrounding the board are whole potatoes, fresh green herb sprigs, and a white cloth with fringes draped on a white marbled surface background. 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 before mashing with a potato masher or ricer in a large mixing bowl.
Step 3: Cook the chopped bacon in a skillet over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and place on paper towels to drain.
Step 4: In the same skillet with the bacon fat, cook the diced onions until soft and translucent, about 5-8 minutes. Remove the pan from heat and set aside to cool slightly.
Step 5: Coarsely grate the remaining potatoes. Place them in a clean towel and squeeze tightly to remove excess water.
Step 6: Immediately add the grated potatoes, cooked onions, bacon, cream, beaten eggs, 1 teaspoon of salt, black pepper, thyme leaves stripped from the stems, and nutmeg to the bowl with mashed potatoes. Stir with a sturdy spoon until well combined and a thick batter forms.
Step 7: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes until the top is golden and fluffy, and the center is set and firm when gently shaken.
Step 8: Remove the pan from the oven and place it on a cooling rack. Let the Potthucke cool for about 30 minutes to finish setting before carefully lifting it out of the pan using the parchment overhang. Slice and serve warm.

Tips & Variations

For a smoky twist, try adding a small amount of smoked paprika to the batter.
Swap out the white onions for sweet onions or leeks for a milder flavor.
If you prefer a vegetarian version, omit the bacon and add sautéed mushrooms or caramelized onions instead.
Use a potato ricer for fluffier mashed potatoes and a more even texture in your Potthucke.

Storage

Store leftover Potthucke covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or in a skillet over medium heat to restore some crispness. This dish can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows three thick slices of a creamy, pale yellow baked dish with visible pieces of pink ham or bacon and soft onion strands spread evenly inside. The slices have a slightly browned, textured crust on the edges and top. They rest on a dark gray stone slab, with small green thyme sprigs and a white cloth with fringes placed nearby. In the background, two whole light brown potatoes and a white cloth add context. The overall look is warm and rustic, with soft lighting highlighting the dish’s smooth and dense texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for Potthucke?

Russet potatoes work best because of their starchy texture which helps bind the dish, but Yukon Gold can be used for a creamier result. Avoid waxy potatoes as they may make the batter too wet.

How do I know when Potthucke is fully cooked?

The Potthucke is done when the top is golden brown, the edges pull away slightly from the pan, and the center feels firm and doesn’t jiggle when gently shaken.