Preheat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan with butter, then line the bottom with parchment paper.

Peel and dice half of the russet potatoes, cook in salted boiling water for 20-25 minutes until tender, then drain and mash until smooth.

Sauté the chopped bacon in a skillet over medium heat until golden brown and crispy, about 8-10 minutes.

Cook finely chopped onions in the bacon fat over medium heat for about 5-8 minutes until translucent and fragrant.

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

Combine mashed and grated potatoes in a bowl, add onions, bacon, cream, eggs, thyme, nutmeg, and seasonings, then mix well.

Pour the mixture into the prepared loaf pan and bake for 50-60 minutes until golden brown and a toothpick inserted comes out clean.

Let the loaf cool in the pan for about 30 minutes before slicing for easier serving.