Ingredients

The following ingredients have 8 Servings
  • 8 medium Yukon Gold potatoes (divided 3 + 5)
  • 2 medium yellow onions (diced)
  • 3 1/2 oz bacon (minced)
  • 1 cup 10% cream
  • 4 eggs
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instruction

  • 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.