German Potato Cake is a fun and convenient way to combine potatoes, cream, bacon and onions!
What's not to like about that!
You are going to cook some of the potato and then add raw grated potato to your mixture. Pour it into a large loaf pan lined with parchment paper.
It browns up quite a bit during the baking. Don't worry -the inside is still moist and soft.
The loaf shape makes it super easy to serve. Just slice off an inch or so per portion. It is also good pan fried the next day... especially with eggs!
Why not serve this traditional German Potato Cake with other German specialities. I serve it with:
and.. if I do say so myself ... we were in Germanic heaven!
- 8 medium Yukon Gold potatoes divided 3 + 5
- 2 medium yellow onions diced
- 3 ½ oz bacon minced
- 1 cup 10% cream
- 4 eggs
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pell 3 potatoes and chop them in a 1" dice. Bring them to a boil in a large pot of salted water. Simmer about 20 minutes until they are fork tender.
- Line a 10" loaf pan with parchment paper. Leave a few inches overhang that you can use to extricate the loaf when done.
- Preheat the oven to 375 degrees.
- Peel and dice the onions. Heat bacon in a skillet and add the onions. Cook about 8-10 minutes till the bacon has rendered.
- When cooked potatoes are done, drain them. Put them through a potato ricer. (Or mash very finely and consistently).
- Peel remaining potatoes and roughly grate them.
- Mix the cooked potatoes, raw potatoes, with the onions and bacon. Add the cream, eggs and spices. Mix evenly until you have a uniform mixture.
- Scrape dough into the loaf pan. Bake about 60 minutes til a toothpick comes out clean. Allow loaf to cool slightly then remove it from the loaf pan.
- Transfer to a serving platter. When ready to serve cut it into slices.
- Can be reheated by frying on both sides if desired.