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.