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German Potthucke Recipe

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★★★★★

4.8 from 88 reviews

German Potthucke is a traditional savory potato cake from Germany, combining tender mashed potatoes, grated potatoes, crispy bacon, and aromatic onions. Baked until golden and fluffy, this hearty dish offers a comforting blend of creamy, crispy, and fragrant flavors, perfect as a filling main course or side dish.

Ingredients

Scale

Potatoes and Onions

  • 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)

Bacon and Seasonings

  • 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

Other Ingredients

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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375°F. 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 to prevent sticking.
  2. Boil 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 the potatoes and let them cool slightly before mashing in a large bowl.
  3. Cook bacon: In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
  4. Sauté onions: In the same skillet with the rendered bacon fat, cook the diced onions until soft and translucent, about 5-8 minutes. Remove from heat and let cool slightly.
  5. Grate remaining potatoes: Coarsely grate the remaining uncooked potatoes. Place them in a clean towel and squeeze tightly to remove excess moisture.
  6. Combine ingredients: Add the grated potatoes, cooked onions, crispy bacon, heavy cream, beaten eggs, salt, black pepper, fresh thyme leaves, and freshly grated nutmeg to the mashed potatoes. Stir thoroughly with a sturdy spoon until a thick, even batter forms.
  7. Bake: Pour the potato batter 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 firm and should not jiggle when gently shaken.
  8. Cool and serve: Remove the potthucke from the oven and place the pan on a wire cooling rack. Let it cool for about 30 minutes to allow it to set before removing it from the pan and slicing for serving.

Notes

  • Be sure to squeeze out as much water as possible from the grated potatoes to avoid a watery batter.
  • Using russet potatoes provides the best texture due to their starchy content.
  • Line the loaf pan with parchment for easy removal and clean edges.
  • Allowing the potthucke to cool before slicing helps it hold together better.
  • Fresh thyme adds an aromatic herbaceous note but can be omitted or substituted with rosemary or sage.

Keywords: German Potthucke, potato cake recipe, traditional German dish, baked potato cake, savory potato bake

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