This hearty dish is known exclusively in Sauerland and Siegerland. The name means pot stool, because the dish easily cakes on the bottom of the pot.
Peel the raw potatoes, grate them and squeeze them well. Mash the cooked potatoes, mix with the raw dough and the remaining ingredients and season. At the beginning, melt the bacon cubes in a gratin dish and then layer the dough on top. Next, bake the dough in the oven at about 220 °C for 45 minutes.
The Potthucke is eaten hot with lettuce and buttered bread. Leftovers are cut into slices in the evening and fried on both sides in a frying pan.
For better digestion, it is advisable to drink Münsterländer “Klaren” and beer with it.
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