Preheat your oven to 375°F (190°C) and prepare a 9-by-5-inch loaf pan by greasing it and lining the bottom with parchment paper.

Peel and chop half of the russet potatoes into small chunks and boil in salted water for 20-25 minutes until tender.

Drain the potatoes and mash them until smooth.

In a skillet, cook diced bacon until crispy, about 5 minutes.

Sauté diced onions in the remaining bacon fat for 5-8 minutes until caramelized.

Coarsely grate the remaining russet potatoes and wring out excess moisture.

Combine mashed potatoes, grated potatoes, bacon, onions, cream, eggs, salt, black pepper, thyme, and nutmeg in a mixing bowl and mix well.

Transfer the mixture to the prepared loaf pan and bake for 50-60 minutes until the top is golden brown.

Cool the cake in the pan for 30 minutes before slicing.