Potthucke is a comforting traditional dish from the Sauerland region of Germany, made from simple pantry ingredients but delivering deep, rustic flavor. The name loosely means “pot luck” or “what’s in the pot,” but don’t let that simplicity fool you, this potato cake is crispy on the outside, creamy on the inside, and filled with savory bites of sautéed bacon and onion. Unlike mashed-potato versions, this authentic recipe uses grated raw potatoes plus grated cooked potatoes, giving it the perfect texture shown in the images you provided.
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Why You’ll Love This Recipe
• A true taste of German comfort food
Potthucke is one of those rare regional dishes that still feels homemade, cozy, and authentic. Every bite has that rustic “from the countryside” feeling, crispy edges, a creamy center, and rich potato flavor that makes the dish unforgettable.
• Versatile and customizable
You can enjoy Potthucke as a side dish, a hearty breakfast, or the main star of the table. Add sausage, herbs, cheese, bacon, or onions, this potato loaf adapts to everything without losing its traditional charm.
• Simple ingredients, big flavor
Even though it uses very basic ingredients (potatoes, milk, eggs, bacon, onions), the flavor is incredibly comforting and rich. It’s budget-friendly and perfect for feeding a crowd without effort.
• Amazing leftovers — tastes even better the next day
Once cooled and sliced, Potthucke becomes even easier to reheat. A quick pan-fry or air-fry gives the slices extra crispy edges, making leftovers almost better than the fresh version.
• Ideal for holiday tables or weeknight meals
It fits perfectly on Thanksgiving, Christmas, or family gatherings, but it’s also simple enough for a regular dinner. It complements meat dishes beautifully and makes any meal feel more special.
Ingredients
• 2 lb (900 g) raw potatoes, peeled and grated
• 1 lb (450 g) cooked potatoes, cooled and grated
• 6 oz (170 g) bacon, diced
• 1 medium onion, finely diced
• 3 large eggs
• ½ cup milk or cream
• 3 tbsp butter, melted
• 3 tbsp all-purpose flour
• 1 tsp salt (or more to taste)
• ½ tsp black pepper
• Butter for greasing pan
Recommended Tools
Mixing Bowl Set – great for all your mixing and prep work.
Silicone Spoon Set – great for stirring without scratching the pot.
Measuring Cups & Spoons – helps you measure spices and liquids accurately.
Glass Storage Containers – perfect for storing leftovers safely.
STEP 1: PREPARE THE POTATOES
• Peel and grate the raw potatoes. Place them in a clean kitchen towel and squeeze out as much moisture as possible. You want the potatoes fairly dry so the loaf sets properly.
• Grate the cooked potatoes and place them in a large mixing bowl.
STEP 2: COOK THE BACON AND ONION
• In a skillet, cook the diced bacon over medium heat until crispy.
• Add the diced onion and sauté until soft and golden, about 5 minutes.
• Add mixture to the bowl with the cooked potatoes.
STEP 3: MIX THE BATTER
• Add the grated raw potatoes to the bowl.
• Stir in eggs, milk or cream, melted butter, flour, salt, and pepper.
• Mix well until everything is evenly combined, the batter will be thick and slightly wet, just like in your photo.
STEP 4: BAKE THE POTTHUCKE
• Preheat oven to 375°F (190°C).
• Line a loaf pan with parchment paper and grease well with butter.
• Spread the potato mixture evenly in the pan and smooth the top.
• Bake for 70–90 minutes, or until the top is deeply golden brown and crispy.
• Let rest at least 15 minutes before slicing so it holds its shape.
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Variations
• Classic Sauerland Style
Keep it traditional with bacon, onions, raw and cooked potatoes. This version focuses on the potato flavor and crispy edges, which is what makes Potthucke famous in West German home cooking.
• Sausage Potthucke (Most Popular Variation)
Mix sliced smoked sausage (like kielbasa or German Mettwurst) directly into the batter. This transforms the dish into a full, protein-packed main meal that feels like a rustic farmhouse dinner.
• Cheese-Stuffed Potthucke
Fold 1 cup of shredded cheese (Gruyère, Emmental, or cheddar) into the batter or layer cheese in the center for gooey pockets. This gives the inside an even creamier finish while keeping the outside crisp.
• Herb Potthucke
Add chopped chives, parsley, thyme, or rosemary. Herbs brighten the flavor and complement the richness of bacon and potatoes, making it feel lighter without changing the traditional texture.
• Vegetarian Potthucke
Replace bacon with sautéed mushrooms for a savory, umami-packed base. Mushrooms mimic the smoky richness of bacon and help keep the cake moist inside.
• Caramelized Onion Potthucke
Slow-cook onions until golden and sweet, then mix into the batter. This adds a deep, mellow flavor that pairs beautifully with roasted meats or holiday dishes.
• Spicy German Potthucke
Add crushed red pepper flakes, paprika, or diced spicy sausage. This version is wonderful for people who like bold flavors and a warm kick.
Cooking Notes
• Squeeze the potatoes extremely well
If too much liquid remains in your grated raw potatoes, the loaf becomes dense or mushy. The drier the potatoes, the crispier the final texture.
• Use a parchment-lined loaf pan
This prevents sticking and helps you lift the loaf out cleanly for slicing.
• Baking time may vary
Depending on your oven and the moisture in your potatoes, the cake may need up to 90 minutes before it’s fully set and golden brown.
• Let it rest
Resting at least 15–20 minutes after baking ensures the loaf slices neatly and keeps its beautiful structure.
• Choose the right potatoes
Starchy potatoes (Russet) create a fluffier crumb, while Yukon Gold gives a creamier interior. Both work, just depends on your preferred texture.
Serving Suggestions
• Serve with Sour Cream or Herb Quark
A cold, creamy topping balances the crispy edges and warm center perfectly. Sour cream mixed with chives is the most traditional pairing.
• Pair with German Sausages
Bratwurst, Knackwurst, or smoked sausage make this a full dinner. The mild flavor of potatoes complements smoky meats beautifully.
• Serve with a Crisp Green Salad
A fresh salad with vinegar dressing cuts through the richness of the potato cake and keeps the meal light.
• Add Sauerkraut on the Side
For the most authentic experience, serve warm Potthucke with sauerkraut or red cabbage. The acidity brightens the whole dish.
• Top with Fried Eggs
A fried or poached egg on top instantly turns this into a hearty brunch dish.
• Great as Leftovers
Slice cold Potthucke and pan-fry it the next day to make the edges even crispier. Many Germans say the leftovers taste even better than the first serving.
Tips
• Taste and adjust seasoning before baking
Potatoes need more salt than expected. Make sure the mixture is well seasoned before going into the oven.
• Mix raw and cooked potatoes evenly
This combination is the key to the perfect authentic texture, creamy inside, crisp on the outside.
• Don’t skip the bacon fat
Pouring the cooked bacon and its drippings into the batter adds unmatched flavor.
• For extra crispiness
Brush the top lightly with melted butter during the last 10 minutes of baking.
• For a golden crust
Bake uncovered. If the top browns too quickly, tent with foil halfway through.
Prep Time / Cooking Time / Total Time
• Prep Time: 20 minutes
• Cooking Time: 60–75 minutes
• Total Time: 1 hour 30 minutes
Nutritional Information (Per Serving)
Approx. 260 calories – 6g protein – 10g fat – 34g carbs
FAQs
Can I prepare Potthucke ahead of time?
- Yes! You can prepare the batter, pour it into the loaf pan, cover tightly, and refrigerate for up to 12 hours. Bake it right before serving for the crispiest texture. Alternatively, bake it fully and reheat slices in a skillet the next day, many people think it tastes even better this way.
Can I freeze Potthucke?
- Absolutely. Let the baked loaf cool completely, slice it, then freeze the slices between parchment sheets. Reheat frozen slices in a hot oven or skillet until crispy.
Why didn’t my Potthucke set properly?
- The most common reasons: raw potatoes were not squeezed enough, the loaf didn’t bake long enough, or the pan was overcrowded. Bake until the interior is firm and the top is golden brown.
Can I make this recipe without eggs?
- Yes, although the texture will be slightly different. Replace eggs with 2 tablespoons of potato starch or flour to help bind the mixture.
Why is my Potthucke too dry?
- This usually happens if too much liquid was squeezed out of the raw potatoes. Leave a little moisture or add 1–2 tablespoons extra milk to the mixture.
What meat pairs best with Potthucke?
- Bratwurst, smoked sausage, roast chicken, pork loin, schnitzel, and grilled meats all pair beautifully. It’s an extremely flexible side dish.
Can I bake it in a larger casserole dish?
- Yes, but baking time will be shorter because the layer will be thinner. Start checking at 45–50 minutes.
Conclusion
This authentic Potthucke brings traditional German comfort straight to your kitchen. With its irresistible crispy crust and tender, savory inside, it’s the kind of dish that makes you fall in love with simple ingredients all over again. Serve it as a side or a main dish, it always satisfies.
