Preheat your oven to 375°F (190°C). Grease and line a 9-by-5-inch loaf pan with parchment paper.

Peel and chop half the russet potatoes, boil them in salted water for 20–25 minutes until tender, then mash them.

Cook diced bacon in a skillet over medium heat for 5 minutes until crispy, then drain excess grease.

Sauté diced onions in the remaining bacon fat until translucent, about 5–8 minutes. Let cool.

Grate the remaining russet potatoes, squeeze out excess moisture using a clean kitchen towel.

In a bowl with the mashed potatoes, combine grated potatoes, sautéed onions, bacon, cream, eggs, and seasonings. Mix until uniform.

Pour mixture into prepared pan, smooth the top, and bake for 50–60 minutes until golden brown.

Let the loaf cool in the pan for 30 minutes before slicing. Optionally pan-sear slices in butter for added crispness.