Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil, then add half of the peeled Russet potatoes. Cook until fork-tender, about 20-25 minutes.

Drain and mash the cooked potatoes until smooth.

In a skillet, cook the chopped bacon until crispy, about 5 minutes. Remove excess grease.

Sauté diced onions in the same skillet until translucent, about 5-8 minutes.

Grate remaining peeled potatoes and squeeze out excess moisture.

Combine mashed and grated potatoes with bacon, sautéed onions, cream, eggs, thyme, nutmeg, salt, and pepper; mix well.

Transfer mixture into a greased and lined loaf pan, pressing down to eliminate air pockets.

Bake in preheated oven for 50-60 minutes or until golden brown on top.

Allow to cool in pan for about 30 minutes before serving.