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Home Hete Bliksem

Dutch Stamppot Comfort food Winter Classic Family

Hete bliksem is pure Dutch comfort food: a stamppot of potatoes and tart apples, topped with crispy bacon. You make this dish best in a good Dutch oven, so everything can cook gently and the flavors can meld together.

This is the kind of recipe that needs little explanation but always impresses. Honest, tasty and ready in three quarters of an hour.

Recipe

Hete Bliksem

Hete bliksem is an old-fashioned Dutch dish that brings sweet and savory together at the perfect moment. Potatoes and tart apples mashed together, finished with crispy fried bacon.

Course	Main course
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	15 min
Total	40 min

Equipment

Dutch oven with lid
Potato masher
Frying pan
Paring knife
Cutting board
Colander

Ingredients

1 kg starchy (floury) potatoes
500 g tart apples (e.g., Goudrenet or Elstar)
150 g smoked bacon lardons
40 g butter
A splash of warm whole milk
Salt and freshly ground black pepper
Pinch of nutmeg (optional)

How to make hete bliksem?

Peel the potatoes and cut them into large chunks. Peel the apples, remove the core and cut them into quarters.
Put the potato pieces in the Dutch oven and add just enough water to cover them. Bring to a boil with a pinch of salt.
After 10 minutes, add the apple pieces to the pan. Cook together another 10 to 15 minutes, until the potatoes are tender and the apples are soft.
Drain the cooking water and let steam briefly so the mixture becomes drier.
Roughly mash the potatoes and apples together. Add the butter and a splash of warm milk and mash until you have a creamy stamppot. Season with salt, pepper and, if you like, a pinch of nutmeg.
Meanwhile, fry the bacon lardons in a frying pan over medium heat until crispy. No extra fat needed—the bacon will render its own fat.
Spoon the hete bliksem into deep plates or serve straight from the pan. Scatter the crispy bacon over the top and add more black pepper to taste, if desired.

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Hete bliksem tastes best when you keep the mash quite coarse. Don’t overwork it—those small pieces of apple or potato you still bite into are what make the dish. Use tart apples for the best balance with the savory bacon.

A cast-iron Dutch oven retains heat excellently and distributes it evenly. That way the potatoes and apples cook without sticking, and you can confidently put the pan on the table if you want to serve straight from it.

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