Name: German Potthucke Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 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); 3 sprigs fresh thyme (about 1/2 tablespoon); 4 slices thick-cut meat, 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; 1/8 teaspoon freshly grated nutmeg

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Introduction

German Potthucke is a comforting, rustic potato cake that combines creamy mashed potatoes with crispy grated potatoes, onions, and savory meat. Baked until golden and fluffy, it makes a hearty side or a satisfying main dish. This traditional recipe is perfect for home cooks looking to explore authentic German flavors.

A golden-brown baked dish shaped like a loaf, with a textured, slightly crispy top layer that is uneven and spotted with darker brown patches, showing hints of melted cheese and baked potatoes inside. The sides are thick and browned with a rough crust. It sits on a dark grey slate cutting board with scattered green sprigs of thyme around its base. In the background on a white marbled surface, two whole potatoes and white cloths are softly folded. 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 meat, 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 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 as well to prevent sticking.
Step 2: 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 and let them cool slightly before mashing in a large mixing bowl with a potato masher or ricer.
Step 3: In a skillet over medium heat, cook the chopped meat until crispy, about 5 minutes. Use a slotted spoon to transfer the meat to a plate lined with paper towels to drain the fat.
Step 4: Using the same skillet with the rendered fat, cook the diced onions until soft and translucent, about 5-8 minutes. Remove from heat and let cool slightly in the pan.
Step 5: Coarsely grate the remaining raw potatoes. Place the grated potatoes in a clean kitchen towel and squeeze tightly to remove excess water.
Step 6: To the bowl with mashed potatoes, add the grated potatoes, cooked onions, crispy meat, heavy cream, beaten eggs, salt, pepper, fresh thyme leaves, and nutmeg. 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 the loaf should not jiggle when gently shaken.
Step 8: Remove the potthucke from the oven and place the pan on a cooling rack. Let it cool for about 30 minutes to allow the cake to set before carefully lifting it out using the parchment paper overhang.

Tips & Variations

For a vegetarian version, omit the meat and substitute with sautéed mushrooms or smoked paprika for depth of flavor.
Using a potato ricer for mashing results in a smoother texture, but a potato masher works perfectly well.
Add a bit of shredded cheese to the batter for a richer, cheesy twist.
Fresh thyme can be replaced with rosemary or sage depending on your preference.

Storage

Store leftover Potthucke in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a skillet over medium heat to restore crispiness, or microwave until warmed through. This dish does not freeze well as the texture changes after thawing.

How to Serve

A loaf of baked onion and bacon casserole is shown on a dark gray stone board with three slices cut and lying flat in front. The inside of the casserole is creamy light beige with visible pieces of cooked onions and small pinkish-brown bacon strips evenly spread throughout. The top layer is slightly browned and crispy with a golden yellow color. Some green herb sprigs are placed around the board. The background is a white marbled texture with a white cloth partially visible. 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 batter in advance and refrigerate it for a few hours before baking. Just bring it to room temperature before baking for even cooking.

What type of potatoes work best?

Russet potatoes are ideal because they have a starchy texture that creates a light and fluffy interior while achieving a crispy crust.