Potthucke

Peel 250 g of potatoes, make, cool and pass through a meat grinder. Peel the rest of the potatoes and grate raw and drain. Retain settled potato starch.

Mix maizena (corn starch), potatoes, milk, sour eggs, whipping cream, salt, pepper, onion cubes and bacon cubes to a smooth dough.

Brush a gratin dish with a little butter, pour in the potato mixture and place 80 g of butter in flakes on top. Bake the casserole in a heated oven at 200 °C for about 45 minutes until crispy brown. Cool, remove from the pan, cut into slices and fry on both sides in the remaining butter in a frying pan. Serve with ham, brown bread and coffee.

Comment: Potthucke is a Sauerlaendish specialty of the first order.

The love for it is reflected in clubs founded especially for it, the “Potthucken-Clubs”. People meet regularly, eat potthucke and drink a lot of beer and Korn with it for better digestibility.

Our tip: Use bacon with a fine, smoky note!

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