German Potato Cake (Potthucke) Recipe
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.
- 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
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
- Preheat and prepare pan: Preheat your oven to 375°F (190°C) and generously grease a loaf pan with butter to prevent sticking.
- 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.
- 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.
- Combine potatoes: In a large mixing bowl, combine the grated raw potatoes with the mashed potatoes to create the base of the batter.
- 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.
- 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.
- 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.
- 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
