german bread

 Cooking 1h00
 Preparation 20 minutes
 4 servings


3 packets (3 x 368g) of Champêtre Parisian potatoes
1 small yellow onion, minced
0.25 lb (115g) of bacon, cut into small cubes
250 ml (1 cup) of 35% whipping cream
4 eggs
Salt pepper
Pinch of ground nutmeg
Pinch of ground rosemary or thyme



  1. Preheat oven to 400°F.
  2. Grease a loaf pan and line it with parchment paper, letting the excess paper hang over the sides for easy removal.
  3. In a skillet, grill the bacon and lightly brown the onion. Set aside.
  4. Drain the Parisian potatoes, place them in a large bowl (except 4-5) and mash them with a potato masher.
  5. In a small bowl, coarsely grate the remaining 4-5 potatoes.
  6. In the large bowl, add the grated potatoes, the onion-bacon mixture, the cream, the eggs and the pinches of salt, pepper, nutmeg and rosemary or thyme, to the mashed potatoes.
  7. Knead the mixture with your hands, as if it were bread; mix well.
  8. Spoon the batter evenly into the greased pan. Bake for 50 to 60 minutes or until the bread is golden brown. Leave to cool before unmolding and then cut into thick slices.
  9. You can eat them as is or fry them in a pan until golden brown on both sides.

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