Description
German Potato Cake, known as Potthucke, is a comforting traditional German dish made with a combination of grated raw and cooked diced potatoes, crispy bacon, sautéed onions, and a rich custard of cream and eggs. Baked to a golden brown, this savory potato bake is perfect as a hearty main course and pairs beautifully with applesauce or a fresh green salad.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes, peeled and grated
- 1 pound Yukon gold potatoes, peeled and diced
Vegetables & Aromatics
- 1 medium onion, finely chopped
Dairy & Eggs
- 3/4 cup heavy cream
- 2 large eggs
- 2 tablespoons butter for greasing
Dry Ingredients & Spices
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
Meat
- 6 slices bacon, diced
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C) and generously grease a loaf pan or baking dish with butter to prevent sticking.
- Cook Yukon Gold Potatoes: Place the diced Yukon gold potatoes in salted water and cook until just tender, approximately 10-12 minutes. Drain well and set aside to cool slightly.
- Cook Bacon and Onions: In a skillet over medium heat, cook the diced bacon until crisp. Remove the bacon and drain on paper towels, leaving a small amount of bacon fat in the pan. Add the chopped onion to the skillet and sauté in the bacon fat until softened and fragrant, about 5 minutes.
- Combine Potatoes, Bacon, and Onions: In a large mixing bowl, combine the grated raw russet potatoes, cooked diced Yukon gold potatoes, crispy bacon, and sautéed onions. Mix gently to combine all ingredients evenly.
- Prepare Batter: In a separate bowl, whisk together the heavy cream, eggs, flour, salt, black pepper, and ground nutmeg until smooth and well incorporated.
- Mix Batter with Potato Mixture: Pour the cream and egg batter into the potato mixture and stir gently but thoroughly until everything is evenly combined.
- Transfer and Bake: Pour the combined mixture into the prepared greased pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 60 to 75 minutes until the top is golden brown and the center is set.
- Rest and Serve: Remove the potato cake from the oven and allow it to rest for 10 to 15 minutes. This helps the cake to firm up, making it easier to slice. Serve warm, traditionally with applesauce or a simple green salad.
Notes
- Traditionally served with applesauce or a simple green salad.
- Make sure to squeeze excess moisture from the grated potatoes before mixing to prevent soggy texture.
- Leftover slices can be pan-fried for a crispy finish, enhancing texture and flavor.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
