German Potato Cake (Potthucke) Recipe

Introduction

German Potato Cake, or Potthucke, is a traditional dish from Westphalia that combines the textures of raw grated and mashed potatoes into a hearty, savory loaf. Baked to a golden crust with smoky bacon and onions, it’s a comforting staple perfect for cold days or family gatherings.

Ingredients

• 2 lbs starchy potatoes (about 900g), peeled and grated
• 1 cup mashed potatoes (from about 2 medium potatoes)
• 1 medium onion, finely chopped
• 3.5 oz bacon, finely chopped
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 cup whole milk
• 1/4 tsp ground nutmeg
• Salt and freshly ground black pepper, to taste
• 2 tbsp butter (for greasing and brushing)
• Optional: sour cream or applesauce for serving

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Generously grease a loaf pan with butter.
2. Step 2: In a skillet over medium heat, cook the chopped bacon until it starts to crisp. Add the chopped onion and sauté until translucent. Remove from heat and let cool.
3. Step 3: Grate the raw potatoes and squeeze out excess moisture using a cheesecloth or clean kitchen towel.
4. Step 4: In a large mixing bowl, combine the grated raw potatoes with the mashed potatoes.
5. Step 5: Stir in the sautéed bacon and onions, eggs, milk, flour, and nutmeg. Season generously with salt and pepper.
6. Step 6: Mix all ingredients thoroughly until you have a thick, batter-like mixture.
7. Step 7: Pour the mixture into the prepared loaf pan, smoothing the top. Brush the surface with melted butter.
8. Step 8: Bake for 60–75 minutes, or until the top is golden brown and the center is firm.
9. Step 9: Remove from oven and let rest for 10 minutes before slicing. Serve warm with sour cream or applesauce if desired.

Tips & Variations

• Wring the grated potatoes well to prevent a soggy cake and help it hold together.
• Use starchy potatoes like Russets for the best texture and binding.
• Bake until the crust is deeply golden and crispy for the best flavor contrast.
• For a vegetarian version, omit the bacon and add sautéed mushrooms or cheese.
• Try rye or spelt flour instead of all-purpose for a nuttier, rustic taste.

Storage

Store leftover Potthucke covered in the refrigerator for up to 3 days. Reheat slices gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through to maintain the crispy crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Potthucke ahead of time?

Yes, you can prepare the mixture in advance and store it in the refrigerator for a few hours before baking. It’s best baked fresh for optimal texture, but leftovers reheat well.

What can I serve Potthucke with?

Potthucke pairs beautifully with sour cream, applesauce, or herbed quark. It also complements hearty sides like sauerkraut, braised red cabbage, or sausages for a fuller meal.

German Potato Cake (Potthucke) Recipe

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Potthucke is a traditional German potato cake originating from Westphalia, combining grated raw potatoes and mashed potatoes with bacon, onions, and warm spices. Baked to form a crispy golden crust with a tender, moist interior, this hearty dish is perfect as a side or main course and is often served with applesauce or sour cream.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6–8 slices 1x
• Category: Side Dish
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Potatoes

• 2 lbs starchy potatoes (about 900g), peeled and grated
• 1 cup mashed potatoes (from about 2 medium potatoes)

Vegetables and Aromatics

• 1 medium onion, finely chopped

Meat

• 3.5 oz bacon, finely chopped

Wet Ingredients

• 2 eggs
• 1/2 cup whole milk
• 2 tbsp butter (for greasing and brushing)

Dry Ingredients & Spices

• 3/4 cup all-purpose flour
• 1/4 tsp ground nutmeg
• Salt and freshly ground black pepper, to taste

Optional

• Sour cream or applesauce for serving

Instructions

1. Preheat and prepare pan: Preheat your oven to 375°F (190°C) and generously grease a loaf pan with butter to prevent sticking.
2. Sauté bacon and onions: In a skillet over medium heat, cook the chopped bacon until it starts to crisp, then add the chopped onion and sauté until translucent. Remove from heat and set aside to cool.
3. Prepare potatoes: Peel and grate the raw potatoes. Use a cheesecloth or clean kitchen towel to squeeze out as much moisture as possible to avoid a soggy cake.
4. Combine potatoes: In a large mixing bowl, combine the grated raw potatoes with the mashed potatoes to create the base of the batter.
5. Add remaining ingredients: Stir in the cooled sautéed bacon and onions, eggs, milk, flour, and ground nutmeg. Season generously with salt and freshly ground black pepper. Mix thoroughly until the mixture forms a thick batter.
6. Fill the pan and bake: Pour the mixture evenly into the prepared loaf pan, smoothing the top. Brush the surface with melted butter for a crispy crust.
7. Bake: Place the loaf pan in the oven and bake for 60–75 minutes or until golden brown on top and firm in the center.
8. Rest and serve: Allow the potato cake to rest for about 10 minutes before slicing. Serve warm with optional sour cream or applesauce as accompaniments for a traditional touch.

Notes

• Squeeze out as much water as possible from grated potatoes to avoid sogginess.
• Use starchy potatoes like Russet for best texture.
• Bake until the crust is golden and crisp for optimal flavor and texture.
• Resting before slicing helps the cake firm up for clean slices.
• Optional additions include grated cheese, herbs, or mushrooms for variations.

Keywords: Potthucke, German potato cake, baked potato casserole, traditional Westphalian dish, savory potato loaf, comfort food, potatoes with bacon and onions