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Kugelis
Lithuanian Potato Pudding
Kugelis is a hearty and comforting Lithuanian potato pudding, often described as a potato casserole or cake. Made primarily from grated potatoes, bacon, onions, and eggs, it's baked until golden brown and typically served with sour cream and dill.
🧂 Ainekset
- 5 pounds Potatoes(white or red, peeled and grated)
- 0.5 pound Bacon(chopped)
- 1 large Onion(chopped)
- 5 large Eggs(beaten)
- 1.25 cups Milk(whole milk)
- 1 7-ounce can Evaporated milk
- 1.5 teaspoons Salt(kosher salt)
- 0.5 cup Farina(not quick-cooking)
- 2 tablespoons Butter(for greasing the pan and topping)
👨🍳 Ohjeet
- 1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.
- 2
Cook the chopped bacon in a Dutch oven over medium heat until it begins to soften and render its grease. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 3
Add the chopped onion to the bacon fat in the Dutch oven and cook until softened, about 5-7 minutes. Stir in the shredded potatoes and the cooked bacon.
- 4
In a separate bowl, whisk together the beaten eggs, milk, evaporated milk, salt, and farina until well combined.
- 5
Pour the egg mixture over the potato and bacon mixture in the Dutch oven and stir to combine thoroughly. Pour this mixture into the prepared baking dish.
- 6
Dot the top with the remaining 2 tablespoons of butter. Bake for 70-80 minutes, or until the top is bubbly and golden brown. A toothpick inserted into the center should come out clean.
- 7
Let the kugelis cool in the dish for 5-10 minutes before slicing. Serve warm, typically with a dollop of sour cream and fresh dill.
💡 Ammattilaisvinkit
- ✓Using a mix of white and red potatoes can provide a good texture.
- ✓Ensure the potatoes are grated finely for the best consistency.
- ✓Leftover kugelis can be reheated by frying slices in butter until golden.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes include a small amount of lemon juice or vitamin C for preservation.
- Smoked bacon lardons are often preferred for added flavor.