Dutch
Hete bliksem
A traditional Dutch stamppot of floury potatoes mashed with sweet and tart apples, finished with butter and crisp spekjes. It is soft, slightly sweet-sour, and served steaming hot as a simple winter meal.
Watch it madeWolkberg Artisans · 24:09
Ingredients
- Floury potatoes, peeled and cut into chunks600g
- Tart cooking apples, such as Goudreinet or Bramley, peeled, cored and chopped250g
- Sweet apples, such as Elstar or Jonagold, peeled, cored and chopped200g
- Yellow onion, thinly sliced1 small
- Smoked bacon lardons or spekjes125g
- Butter25g
- Whole milk, warmed75ml
- Fine saltto taste
- White pepperto taste
Method
- Put the potatoes in a pan with the onion, add enough water to just cover, and season lightly with salt.
- Bring to a boil, then simmer for 10 minutes.
- Lay the chopped tart and sweet apples on top of the potatoes without stirring them in, cover, and simmer for another 12 to 15 minutes until the potatoes are tender and the apples have softened.
- Meanwhile, fry the spekjes in a dry skillet over medium heat until crisp and golden, then keep the rendered fat in the pan.
- Drain the potato and apple mixture well, return it to the hot pan, and let it steam dry for 1 minute.
- Mash the potatoes, apples, and onion together with the butter and enough warm milk to make a rustic, soft stamppot.
- Stir in the crisp spekjes and a spoonful of their rendered fat, then season with salt and white pepper.
- Serve immediately, very hot, with a small well of bacon fat or butter on top if desired.
Common questions
Can I substitute the floury potatoes or apples in hete bliksem?
Yes. Use any floury, mashable potato such as Russet, Yukon Gold, or Maris Piper. For apples, keep one tart variety and one sweeter variety if possible; if not, use all tart apples and add a little extra butter or milk for balance.
How long does it take to cook hete bliksem from start to finish?
Plan on about 30 to 40 minutes total. The potatoes and onions simmer first for 10 minutes, then the apples need another 12 to 15 minutes. Fry the spekjes while that cooks, then mash and serve right away.
What are the most common mistakes when making hete bliksem?
Don’t stir the apples into the pot early, or they’ll break down too much and turn watery. Also avoid overcooking the potatoes, skipping the steam-dry step, or adding too much milk, which makes the stamppot loose instead of rustic.
Can I make hete bliksem ahead and how should I store leftovers?
Yes, but it’s best freshly mashed. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of milk or butter, and add the spekjes at the end so they stay crisp.
What should I serve with hete bliksem?
Serve it very hot as a main dish with the spekjes on top and a little well of bacon fat or butter in the center. It also pairs well with mustard, pickles, or braised sausage if you want a fuller meal.