Hete bliksem recipe (Hot lightning)

Name: Hete bliksem recipe (hot lightning)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500 g starchy potatoes (peeled and cut into cubes); 500 g apples (preferably two different varieties); 1 onion (finely chopped); Salt; 1 pat of butter; 4 slices bacon; 250 g medium-aged Gouda cheese (cut into thick slices); 1 egg; 200 g sesame seeds; Salt and pepper; Olive oil and butter (for frying)

Hete bliksem, literally “hot lightning,” is a traditional Dutch dish made with mashed potatoes, apples, and onion. This version gets a little something extra: crispy bacon and pan-fried cheese coated in sesame seeds. And this particular dish takes me way back.

When I started nursing school at 18, hete bliksem with a slice of fried cheese was one of the first dishes I ever made, if not the very first. I have my colleague and friend Jacqueline to thank for that, since she had a bit more cooking experience than I did. Many years and recipes later, this old-fashioned Dutch favorite still deserves a spot on the menu.

It’s a great combination of flavors and textures: soft potatoes, sweet and tart apples, onion, and butter, balanced by salty, crispy bacon. And then there’s the fried cheese. The sesame seeds create a crunchy crust while the cheese inside becomes warm, soft, and slightly melted.

Tip from Simone
Ingredients and Substitutions
How to Make Hete Bliksem
FAQ Hete Bliksem Recipe (Dutch Apple and Potato Mash)

Tip from Simone

For the best hete bliksem, use two different types of apples. A combination of a sweeter apple and a tart apple keeps the mash from becoming overly sweet and gives it more depth of flavor.

I like a combination of Elstar and Jonagold. Elstar is aromatic and slightly tart, while Jonagold is sweeter and softens nicely when cooked. If Elstar isn’t available where you live, choose a flavorful tart apple that softens when cooked.

Ingredients and Substitutions

For making this traditional Dutch apple and potato mash you will need the following ingredients. Always check the recipe card for full details!

Floury potatoes – Use a starchy potato that mashes easily. In the U.S., Russet potatoes are a good choice. After draining, let the potatoes steam dry for a few minutes before mashing. This helps prevent the mash from becoming watery.
Apples – Apples are what give hete bliksem its characteristic sweet-tart flavor. Using two varieties gives you a better balance. They’re added after the potatoes have already cooked for about 10 minutes, since apples need less cooking time.
Onion – The onion cooks together with the potatoes from the beginning. It becomes completely soft and its flavor blends into the mash.
Aged cheese – Use a fairly thick slice of a firm, flavorful cheese. A medium or aged Gouda works particularly well here. Cut it into smaller pieces before coating and frying; they’re much easier to handle than one large slice.
Sesame seeds – These create the crunchy coating around the cheese. Dip the cheese in beaten egg and sesame seeds twice to build up a thicker crust. Some sesame seeds will inevitably fall off while you’re coating and frying the cheese. That’s completely normal.
Bacon – Crispy, salty bacon is a great contrast to the soft, slightly sweet potato and apple mash. For a vegetarian version, simply leave it out. The sesame-crusted cheese already adds plenty of flavor.

How to Make Hete Bliksem

Step 1 – Clean the potatoes

Start by cleaning the potatoes and chopping the onion. Add them to a pot with enough water and a bit of salt. Bring to the boil. Add the apples after 10 minutes.

Step 2 – Fry the bacon

While the potatoes are boiling fry the bacon until crispy and golden. Let it drain on paper towels.

Step 3 – Mash the apples and potatoes

Once the apples and potatoes are soft, drain and let it steam a bit. Use a potato masher to mash everything together and add a bit of butter.

Step 4 – Fry the cheese in sesame crust

Fry the cheese (more details below) and serve the hete bliksem with the crumbled bacon and the fried cheese.

Making the Pan-Fried Cheese

The cheese needs a little extra attention. You want a golden, crunchy sesame crust without ending up with a puddle of melted cheese in your skillet.

Cut the cheese into pieces that aren’t too thin. Dip each piece into the beaten egg, followed by the sesame seeds. Repeat once more to create a thicker coating.

Heat a skillet over high heat with a little olive oil and butter. Fry the cheese quickly, just until the sesame seeds are golden brown and the cheese inside begins to soften.

Don’t leave it in the pan any longer than necessary. Eventually, melted cheese will always win that battle.

Serve the hete bliksem right away, topped with the crumbled crispy bacon and the warm sesame-crusted cheese.

Hete bliksem recipe - Dutch mash with apple and potatoes

Storing and Reheating

The potato and apple mash can easily be made ahead of time. Once cooled, store it covered in the refrigerator for up to a few days. Reheat gently in a saucepan or microwave. If it has become a little firm, stir in a small pat of butter or splash of milk.

The pan-fried cheese is best made right before serving. The sesame crust will lose its crunch in the refrigerator, and reheating the cheese can cause it to melt too much.

You can freeze the potato and apple mash, although the texture of both the apples and potatoes may change slightly after thawing. For the best texture, I prefer making it fresh or storing leftovers in the refrigerator.

FAQ Hete Bliksem Recipe (Dutch Apple and Potato Mash)

A combination of a sweet and a tart apple works best. Elstar and Jonagold are a good combination because Elstar brings a fresh, slightly tart flavor while Jonagold adds sweetness and softens nicely.

If you can’t find Elstar in the U.S., choose a tart cooking apple that softens when heated and combine it with a sweeter variety.

The name makes a lot of sense if you take your first bite too quickly. Because apples contain quite a bit of moisture, the mash retains heat very well and can stay surprisingly hot. Give it a moment to cool before digging in.

Potatoes take longer to cook than apples. If you add everything at the same time, the apples may completely fall apart before the potatoes are tender. Adding them after about 10 minutes gives you more control over the final texture.

Don’t use very thin slices of cheese, and make sure your skillet is hot before adding them. Fry the cheese quickly: the sesame crust only needs enough time to turn golden while the cheese inside softens. Coating the cheese twice with egg and sesame seeds also creates a sturdier crust.

Absolutely. Leave out the bacon for a vegetarian version. The sesame-crusted fried cheese provides plenty of richness and flavor on its own. Taste the mash before serving and add a little extra salt and pepper if needed.