Potthucke is a delicious savoury German potato bake. Creamy potatoes and onions, baked in the oven with bacon, and topped with golden melted cheese - it makes a great potato dish with a difference.
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What is Potthucke?
Potthucke is a delicious dish of creamy potatoes, onions, and bacon, baked in a cream sauce. It originated in the Sauerland region of Westphalia in Germany and was originally considered a 'poor man's dish', because it didn't contain a lot of meat, and it could be made with leftovers.
It is made from both cooked and raw potatoes, which are combined with onions and bacon, and covered with a mixture of eggs and cream before being baked in the oven.
The ultimate alternative way to prepare potatoes
If you are looking for an alternative way to prepare potatoes, then look no further! Imagine a creamy mouthful of potato, laden with onions and bacon, alongside a juicy steak. Or why not fry slices until golden brown and crispy on both sides and serve as an alternative to hash browns for breakfast? This is such a versatile dish, you can eat it with practically anything.
Potthucke is so easy and versatile - you can even make it from leftovers!
Potthucke is made by combining cooked, mashed potato (use leftovers if you have any) with grated raw potato, usually in the ratio of 2 : 1.
Fried onions and diced bacon (or leftover sausages) are added, along with a pinch of nutmeg for extra flavour. It is covered with a mixture of eggs and cream and baked in the oven until golden brown.
For an even better taste, why not add a handful of chopped mushrooms or sprinkle with grated cheese before baking?
You can even make it into a complete lunch dish by adding grated raw carrots or chopped broccoli (or both!) to the mixture.
Ingredients for Potthucke
**You can get the complete list of ingredients and full instructions for making these meatballs on the printable recipe card at the end of this post**
This recipe will feed approximately 4 people as a side dish:
- 2 cups mashed potato - use leftovers if you have them, or make fresh
- 1 cup grated raw potato - squeeze the moisture out before mixing with the other ingredients
- 2 medium-sized onions - these should be quite finely chopped
- 125 g (¼ pound) bacon - chopped (or substitute with leftover sausages)
- 1 cup chopped mushrooms - optional
- 2 large eggs - lightly beaten
- 125 ml (half a cup) single cream
- Salt and pepper to taste
- Pinch nutmeg optional
How to make Potthucke
Prepare the potato
- Grate sufficient raw peeled potatoes to fill 1 cup. This will be approximately 1 large potato. Squeeze out any excess moisture.
- Place into a mixing bowl and add the mashed potato. Season with salt, pepper and nutmeg.
- Mix well to combine and set aside.
Prepare the bacon and other ingredients
- Fry the chopped bacon (or sausages) and onions (and mushrooms if using) gently in 1 tablespoon of olive oil until the bacon is cooked and the onion is translucent.
- If using mushrooms, fry long enough for the moisture to evaporate. We want the mixture to be as dry as possible. If there is too much moisture the eggs and cream mixture will not set.
- Allow to cool and then mix the bacon and onions into the potatoes.
- Lightly beat the eggs with the cream in a mixing jug and add to the potato mixture. Mix well to combine. The mixture will be quite runny at this stage. Don't worry, it will set in the oven as it bakes.
- Pour the mixture into a greased loaf tin and bake in a preheated oven (200C / 400F) for about 40 minutes, until the top is golden brown and the loaf feels firm to the touch.
- You can test that the loaf is cooked by inserting a knife into the centre of the loaf. It will come out clean if the loaf is cooked, indicating that the egg and cream mixture has set.
Serve a slice of Potthucke alongside your favourite roast meat.
If you have any leftovers, you can slice and fry them in a little oil until golden, for a new twist on hash browns.
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You may also like these other potato recipes:
- Spiralizer potato and onion bake - a new twist on Dauphinoise potatoes
- Crispy pork knuckle with saute potatoes - full instructions for making sauteed potatoes included with this recipe
- Potato Frittata - hash browns with a difference
- Meat and potato pie - a hearty traditional casserole from the north of England
- Scalloped potatoes in batter - delicious slices of potato deep fried in a crunchy batter
- Crispy potato fries - the crispiest chips you will ever eat
(Click the stars to rate this recipe)
- 2 cups mashed potato Use leftovers, or make fresh
- 1 cup grated raw potato Squeeze the moisture out before mixing
- 2 medium onions finely chopped
- 125 g (¼ pound) bacon chopped (or substitute with left over sausages)
- 2 large eggs beaten
- 125 ml (½ cup) single cream
- Salt to taste
- Pinch Nutmeg optional
- Preheat oven to 200 degrees C (400 degrees F or gas mark 6)
- Line a suitable sized loaf tin with baking paper. The paper ensures the potatoes don't stick in the pan.
- Mix the mashed and grated rawpotatoes togeth in a large bowl. Season with salt and pepper and add the nutmeg (if using)
- Fry the bacon and onion gently until the onion is translucent and the bacon is cooked. Alow to cool.
- Mix the bacon and onion into the potatoes.
- Beat the egg, combine with the cream and add to the mixture. The mixture will be quite wet - don't worry it will set in the oven.
- Sprinkle with grated cheese.
- Place the tin in the centre of the preheated oven and bake for approximately 40 minutes. The loaf will be cooked when it is golden brown and firm to the touch.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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